Instructions

1. 1 Season veal with salt and pepper. Dust with flour and remove excess.
2. 2 Heat vegetable oil in a sauté pan and brown veal.
3. 3 Remove browned veal and add chopped garlic.
4. 4 Sauté until garlic is a golden brown.
5. 5 Add minced onion, carrots and celery. Cook for 2-3 minutes.
6. 6 Deglaze pan with white wine and reduce volume by half.
7. 7 Add veal, RC Demi Glace, RC Beef Base and tomato sauce.
8. 8 Bring to a boil, cover and braise covered in a 350° oven until veal is fork tender.
9. 9 Cool mixture and remove all bones and any fat.
10. 10 Break up the veal and combine with the braising sauce.