Tendrons de Veau à la Gardiane
Cuisine: Provençal
Author: Clifford A. Wright
Prep time: 20 mins
Cook time: 2 hours 30 mins
Total time: 2 hours 50 mins
This recipe is adapted from Jean-Noël Escudier’s late nineteenth-century Provençal cookbook. It is excellent served with spaghetti moistened with the remaining sauce or with risotto alla milanese.
  • 10 ounces pearl onions (about 3 cups)
  • 3 tablespoons extra-virgin olive oil
  • One 3½ -pound veal breast with bone in or veal rib roast, trimmed of fat
  • Salt and freshly ground black pepper to taste
  • 3 garlic cloves, lightly crushed
  • ¼ pound white (common) mushrooms, stems removed and caps thinly sliced
  • 1 cup dry white wine
  • 1 cup finely chopped fresh or canned tomatoes
  • 12 imported green olives, stoned and chopped
  1. Bring a large saucepan of water to a boil and blanch the pearl onions for 3 minutes to make it easier to peel them. Drain and slice off the root ends with a sharp paring knife. Peel by squeezing to pop off the skins.
  2. In a small skillet, heat 1 tablespoon of the olive oil over medium-high heat, then cook the onions until softened, 3 to 4 minutes, stirring. Remove and set aside.
  3. In a large flameproof casserole, heat the remaining 2 tablespoons olive oil over medium-high heat, then brown the breast or rib roast on both sides, 4 to 5 minutes. Season with salt and pepper. Add the garlic, mushrooms, and the onions. Stir to distribute around the casserole and pour in the wine and tomatoes. Reduce the heat to low and cook for 2 hours, stirring the sauce occasionally. Add the olives and cook another 15 minutes.
  4. Transfer the veal breast to a serving platter. Surround the breast with the remaining vegetables in the casserole using a slotted ladle. Spoon some sauce over the veal breast and serve.
Recipe by Cook-Coquus at https://cook-coquus.com/2016/luscious-winter-braise-from-provence/