for 4 person

Meat

	clarified butter, for frying
800 g	veal ragout WE USED VEAL
1 tsp	salt
a little	pepper
1 ½ tbsp	white flour

Braise

2	garlic cloves, squeezed
1	red chilli pepper, cut into thin slices
1 dl	white wine
2 dl	meat bouillon
1	bay leaf
500 g	waxy potatoes, cut into approx. 2 cm cubes
500 g	squash (e.g. Hokkaido, cut into approx. 2 cm cubes)
500 g	Swiss chard, cut into strips
	salt and pepper to taste
3 tbsp	flat-leaf parsley, finely chopped

How it's done

Meat

Heat the clarified butter in the casserole dish. Season the meat, dust with flour and brown in batches for approx. 3 mins. each batch. Remove from the pan and set to one side.

Braise

In the same pan, sauté the garlic and chilli pepper, pour in the wine, bring to the boil and allow to reduce almost completely. Pour in the stock and add the bay leaf. Return the meat to the casserole dish. Cover and cook on a low heat for approx. 1 1/4 hrs. Add the potatoes, squash and chard, remove the lid, finish braising for about 30 mins., season. Garnish with parsley.

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