Veal Ragù with Porcini
ACTIVE 20 MIN; TOTAL 50
MIN; SERVES 6
While the veal becomes fork-
tender in a pressure cooker,
the carrot, onions, and sage
melt into a heavenly sauce.
(^1) / 3 cup dried porcini
(^1) / (^4) cup extra-virgin olive oil
2 1 / 2 lbs. trimmed boneless
veal shoulder, cut into
1 1 / 2 -in. pieces
Salt and pepper
(^1) / 4 cup all-purpose fl our
1 large carrot, diced
2 small onions, diced
2 garlic cloves, minced
6 sage leaves, chopped
(^1) / 4 cup dry white wine
2 Tbsp. white wine
vinegar
(^1) / 2 cup beef stock
Polenta, for serving
- In a microwave-safe bowl,
cover porcini with 1 cup water.
Cover; microwave at high for
1 minute, until porcini are just
softened. Drain; reserve
liquid. Rinse and chop porcini. - In a large skillet, heat 2
tablespoons oil. Season veal
with salt and pepper; dust
with flour, tapping off any
excess. Add half of veal to
skillet. Cook over moderate
heat, turning once, until
browned, about 8 minutes.
Transfer veal to a pressure
cooker. Repeat with remain-
ing oil and veal. - Add carrot, onions, garlic,
sage, and porcini to skillet;
cook over low heat until
slightly softened, about 2
minutes. Add wine and vine-
gar; scrape up any browned
bits stuck to pan. Scrape
mixture into pressure cooker.
Add stock and^1 / 2 cup porcini
soaking liquid, stopping
before you reach the grit at
bottom. Season with salt and
pepper; bring to a boil. Cover
and close cooker according to
manufacturer’s instructions.
Cook at moderately low heat,
maintaining high pressure for
25 minutes. Gently release
pressure by depressing valve
or by running cold water over
the top. Transfer ragù to a
bowl; serve over polenta.
—GRACE PARISI
Pork Braised in Milk
ACTIVE 1 HR; TOTAL 4 HR
SERVES 6Slow cooking pork shoulder in
milk creates succulent meat
and a caramelized, velvety
sauce. Serve with crusty
bread so you won’t miss any
of the sauce.1 boneless pork shoulder
(3^1 / 2 lbs.), tied
Kosher salt and pepper
2 Tbsp. unsalted butter
3 cups whole milk
4 strips of lemon zest
3 sage sprigs
3 thyme sprigs3 bay leaves, preferably
fresh(^1) / 8 tsp. baking soda
6 small leeks, white and
light green parts only,
halved lengthwise
- Preheat oven to 275° F.
Season pork with salt and
pepper. In a medium-size
nonreactive oven-safe pot,
melt butter. Add pork, and
cook over moderately high
heat, turning occasionally,
until browned all over, about
10 minutes. Add milk, zest,
sage, thyme, bay leaves, and
baking soda; cover and bring
to a simmer. Transfer to oven,
and cook, covered, turning
pork a few times, for 2 hours
and 40 minutes. Using tongs,
carefully lift pork and place
leeks underneath. Return to
oven and cook, uncovered,
until leeks and pork are very
tender, about 20 minutes.- Transfer pork and leeks to
a work surface. Discard herbs
and zest. Pour pan juices,
which may look curdled, into
a blender, and puree until
smooth. Season sauce to
taste with salt and pepper. - Remove strings from pork,
and thinly slice meat. Serve
pork slices with leeks and
sauce. —ANTHONY BOURDAIN
WINE Cherry-inflected
Tuscan Sangiovese: 2014
Altesino Rosso di Altesino.