Serving Size : 4
1-1/2 ounces dried cepes (porcini)
2 tablespoons peanut, sunflower, or vegetable oil
1 2 lb. boneless shoulder veal roast, tied by butcher
Salt and freshly ground black pepper
1 large yellow onion, peeled and coarsely chopped
1 clove garlic, peeled and finely chopped
1 bunch parsley leaves chopped
2 large sprigs fresh thyme
2 bay leaves
1 cup sweet banyuls or ruby port
Put mushrooms in a medium bowl, add 3 cups warm water, cover, and set aside until mushrooms are hydrated and soft, about 30 minutes. Remove mushrooms from liquid, and transfer to a cutting board. Strain liquid through a coffee filter, and set aside. Coarsely chop mushrooms, and set aside.
Meanwhile, heat oil in a large, heavy ovenproof pot with a tight-fitting lid over medium-high heat. Season veal generously with salt and pepper, add to pot, and brown on all sides, about 5 minutes. Transfer meat to a platter, and set aside.
Add onions to pot, and cook, stirring and scraping any browned bits stuck to bottom of pot with a wooden spoon, until lightly browned, about 3 minutes. Add reserved mushrooms and garlic, and cook about 1 minute. Add parsley, thyme, bay leaves, banyuls, and 1 cup of the reserved mushroom liquid, again scraping any browned bits stuck to bottom of pot with a wooden spoon.
Return meat and any accumulated juices to pot, cover, reduce heat to low, and braise until meat is tender when pierced with a fork, about 2 1/2 hours. Transfer meat to a cutting board, remove strings, and carve into thick slices. Serve with mushrooms and braising juices spooned over meat.
NOTE:
Roast veal with Cepes and Banyuls. At Cal Pai, Francoise Massot makes this dish with whatever wild mushrooms she has gathered, using fresh ones in season.