StewsRecipes

Slow cooked Veal in Red Wine Sauce – Super Tender and Rich

by Micaela Harrasser

Did you set your eyes on a beautiful, succulent slice of meat but you don’t know how to cook it in a special way? Do you happen to have some leftover red wine? Or just feel like having something today 😉 then I got the solution for you!

This deliciously rich veal is slowly cooked in a red wine sauce which, once reduced (it takes about 2h) makes a stunning gravy to cover both the meat and everything else in the plate! Yes, today I am feeling very British ;D

The best part is that the meat falls apart after being slow-cooked in liquid for that long. It will melt in your mouth! Look at these beauties! From my favorite farmers’ market in Amsterdam, ZuiderMRKT!

I paired the meat with a nice potato mash, because why not and you do need something able to trap all that beautiful sauce! For the meat, you can use whatever you feel like, as long as it’s good when braised. For example, if the meat is too lean, it ill dry up and harden a lot which results in something all but nice to eat. About the wine, while some say it’s important to use very good quality, to me personally it doesn’t always apply. In this case in particular, it gets diluted a lot with water and with some vegetable stock. You can imagine in the end there isn’t much left of the wine! Other sides you can pair with is: potatoes in a different shape, polenta, grilled vegetables. Enjoy!

Slow cooked Veal in Red Wine Sauce - Super Tender and Rich

Serves: 2x Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 200g veal sliced in two
  • 200 ml red wine
  • 600 ml water
  • 1 vegetable cube stock
  • 1 bayleaf
  • Soffritto: 1 carrot, 1 onion and ½ celery stick all finely chopped
  • Salt and pepper to taste
  • Extra virgin olive oil

Instructions

  1. First, let’s prepare the soffritto: in a pot, heat up the oil then add the finely chopped onion, carrot and celery.
  2. Stir frequently and cook for 3-4 minutes.
  3. Add the meat in.
  4. Cook on medium heat until nicely seared (cooked with a light curst) on both sides.
  5. Add the wine and cook on high flame to boil off the alcohol.
  6. You will know it’s gone when your nose won’t hurt if you smell the fumes from the pot.
  7. Now, add the water, cube stock and bayleaf.
  8. Simmer for about 1h and 20 mintes. Now the meat should be pretty soft.
  9. If you still have quite some liquid left, turn the flame up a bit for the last 20 minutes (you want to reduce the liquid almost completely, leave less than 1cm in.
  10. The meat is now ready!
  11. Enjoy with some freshly made potato mash 😉

Notes

Storage: you can store the cooked meat in the fridge in an airtight container for up to two days.

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