Veal Stifado
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g veal
- 375 ml red dry wine
- 3 bay leaves
- 2 sticks cinnamon
- 5 clove (s)
- 2 grains allspice
- 0.5 teaspoon ½ pepper, black, whole
- 500 g shallot (s), or small onions
- 4 clove garlic
- 1 large beefsteak tomato (approx. 300 g)
- olive oil
- 0.5 teaspoon ½ sugar
- a bit salt
- 0.5 teaspoon ½ pepper, black, ground in a mortar or from the mill
Print Recipe
Pin Recipe Instructions
- Cut the veal into larger cubes, place in a freezer bag and add red wine, bay leaves, cinnamon, cloves, allspice and peppercorns. Marinate in the refrigerator for at least 12 hours.
- Drain the meat, set aside the wine and spices. Peel shallots or onions and garlic, coarsely chop the garlic, leave the shallots whole, cut the small onions in half, peel and dice the tomatoes.
- Heat the olive oil and sear the meat over a high heat (works best 2 - 3 times), then remove. In the same saucepan, steam the shallots and garlic, mix in the diced tomatoes and stew briefly.
- Put the meat back into the pot with the meat juice, wine and spices and season with sugar, a little salt (really little) and pepper. Cover and simmer for 1 - 1.5 hours over low heat.
- Stir carefully from time to time so that the shallots or onions stay whole, add a little water if necessary. Season to taste and serve.
- Fresh flatbread and a farmer`s salad or pointed peppers with feta from the oven go well with this.
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