Recipe in: Beef and Veal

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Braised Veal with Garlic  

Total time: 60 minutes
     Mediterranean cuisine uses a lot of garlic.  The Spanish like it raw, rubbed on bread.  The French like it whole, cooked to a beautiful, smooth creamy purée, which is what we are doing here.  I peeled the garlic cloves... but it's really not necessary.  Just pinch the cooked garlic out of the skin to eat.. As is so often the case, this will be enough for 4 persons or 2 meals.

Braised Veal with Garlic Ingredients:


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