Veal Stifado Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 1/2 lbs: Lean veal, in 1-1/2" cubes
2: Garlic cloves,
Salt & freshly ground pepper,
1/4 cup: Red wine vinegar,
2 tbsp: Dry red wine,
3: Peeled tomatoes, chopped
1 large: Bay leaf,
1 tbsp: White or brown sugar,
1 1/2 lbs: Small white onions, peeled
1/4 cup: Chopped fresh parsley,
2 tbsp: Butter, cut into bits
1: Cinnamon stick,
3: Whole cloves,
Directions:
In a baking-serving casserole, heat the oil, then add the veal and
saute on all sides. Add the garlic and season with salt and pepper.
Stir with a wooden spoon, then add the vinegar, wine, tomatoes, bay
leaf, sugar, and enough water to cover the veal. Arrange the onions
over the meat, sprinkle the parsley and butter bits over the top, and
slip the spices in between the meat and the onions. Shake the
casserole a few times, then cover with an inverted plate to keep in
place and cover tightly with a lid (using a little flour-water paste
around the inside of the lid to seal if you wish). Bake in a slow
oven (300 F) for 2 to 2-1/2 hours or over minimum heat on a burner,
until the veal and onions are tender. Remove from the heat and serve
warm. Note: After peeling the onions, pierce the root end of each
onion with the tip of a small, sharp knife, then slash again at a
right angle to make a cross. This will keep the onion whole and
intact during the cooking process.
Source from luhu.jp
saute on all sides. Add the garlic and season with salt and pepper.
Stir with a wooden spoon, then add the vinegar, wine, tomatoes, bay
leaf, sugar, and enough water to cover the veal. Arrange the onions
over the meat, sprinkle the parsley and butter bits over the top, and
slip the spices in between the meat and the onions. Shake the
casserole a few times, then cover with an inverted plate to keep in
place and cover tightly with a lid (using a little flour-water paste
around the inside of the lid to seal if you wish). Bake in a slow
oven (300 F) for 2 to 2-1/2 hours or over minimum heat on a burner,
until the veal and onions are tender. Remove from the heat and serve
warm. Note: After peeling the onions, pierce the root end of each
onion with the tip of a small, sharp knife, then slash again at a
right angle to make a cross. This will keep the onion whole and
intact during the cooking process.
Source from luhu.jp