In this recipe, Alice prepares Veal Sauté Bazadais with Graves white wine. Ideal for 10 people.

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  • 2.5 kg Bazadaise veal sauté
  • 300 g salted and dried bacon
  • 6 carrots (approx. 800 g)
  • 2 sprigs thyme
  • 2 laurel leaves
  • 1 sprig rosemary
  • 40 g of butter
  • 2 tablespoons olive oil
  • 3 onions
  • 4 cloves of garlic
  • 1 bottle of white Graves wine
  • 30 cl chicken stock
  • Parsley


  • Heat the butter and oil in a casserole dish. Brown the meat in a large casserole dish, in several batches so that the pieces do not overlap.
  • Meanwhile, peel and chop the onions. Cut the bacon into small cubes. Set the meat aside and replace it with the onion-bacon mixture. Leave to melt while you peel and chop the carrots. Add the carrots to the pan, along with the garlic, peeled and cut into 4 pieces, and the wine, and stir well. Bring to the boil and leave to boil for 5 minutes (to remove most of the alcohol). Add the meat, press it well into the filling, season with salt and pepper and add more chicken stock so that the meat is 3/4 covered. Add the herbs, close the lid leaving a small gap and cook for 2 to 2? hours over a low heat (or in the oven at 160°C). To test for doneness: a knife should go into the meat with no problem. Sprinkle with parsley before serving.

Julie's advice:

I recommend a mixture of sous noix and flank steak for a tender, tasty veal sauté. Personally, I replace half of the salted brisket with smoked brisket.

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