A delicious stew of veal on the bone, with the aroma of garlic, black pepper, and bay leaf. The meat according to this recipe turns out to be soft, easily separates from the bone, and cooking is very simple.
Cook: 3 hours 20 mins
Servings: 5
Ingredients
Veal (on the bone) – 1 kg
Refined vegetable oil – 3-4 tbsp
Garlic – 10 cloves
Bay leaf – 2 pcs.
Salt – 2.5 teaspoon
Ground black pepper – 0.5 teaspoon
Water – 400-500 ml
Directions
Peel 5 cloves of garlic and grate on a fine grater or squeeze through a press. Add 1.5 teaspoons of salt and black pepper to the garlic (I have freshly ground). Stir well by crushing the garlic with the back of a spoon. The garlic should squeeze out the juice and the mixture will become mushy.
Brush the meat with the garlic mixture, spreading evenly over the entire surface. Leave the steak to marinate for at least 30 minutes.
Put the steak in a skillet with well-heated vegetable oil and fry over medium heat until golden brown on one side for 4 minutes. Turn the meat over and fry it on the other side for 4-5 minutes. Remove the pan from heat.
Peel the remaining garlic (5 cloves) and chop coarsely. Put the steak in a saucepan of suitable dia (it is desirable that the meat fits completely on the bottom of the pan), add garlic and bay leaves.
Pour water into a saucepan so that it only slightly covers the meat. Add the remaining salt (1 teaspoon). Bring to a boil and reduce heat. Cover the pan with a lid and simmer the veal and garlic over low heat for 2 hours. If necessary, add water while cooking meat, it should not boil over. The finished veal should be soft and detached from the bone.
Veal stewed with spices is ready. Serve meat with mashed potatoes, pasta, or rice. Pour the garnish with the gravy. Enjoy your meal!
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Ingredients
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