SERVES 4 persons TOTAL TIME 1 h 10 minutes DIFFICULTY easy
INGREDIENTS:
600 g veal, for stew use
20 g butter
2 tbsp. olive oil
400 g onions
1 bay leaf
1 glass (100 ml) Marsala
1 celery stick
½ carrot
1 sprig of oregano
Salt and pepper to taste
DIRECTIONS:
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Peel the onions and slice it in 0,3mm thin slices, peel the carrot and chop the celery stick.
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Heat up the oil and butter in a pan and tip into the carrots and celery for 3 minutes on a high heat, just enough to let the flavour absorb. Then take them out.
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Put into the pan the meat and still on a high heat, cook for 5 minutes turning it on all sides. Make sure you don’t use a fork or anything that could cut through the meat and lets the juices come out.
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Salt and pepper the meat and the add the onion, oregano and bay leaf. Now, cover with hot water. Turn the heat down to a low and cover half of the pan with a lid and cook for 60 minutes.
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At this point, add the masala and cook for another 15 minutes on a high heat. Take away the meat from the pan and roll an aluminium foil around it, and let it cool down.
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Before serving, but slices of 1-2 cm and lay it on a serving plate.
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Now it’s ready to serve.
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