@giallolovesitaly: Veal Cheek Stew Recipe Ingredients: - 4 veal cheeks, cleaned and cut into three pieces each - 2 onions, chopped - 2 stalks of celery, chopped - 2 carrots, chopped for the sauté + 2 carrots, turned cut to add later - 1 head of garlic, chopped - 2 tablespoons of flour - 600 grams of brown stock - Some marjoram - 2 potatoes, turned cut - 1 sweet potato, turned cut - Oil for frying - Salt and pepper, to taste - Chopped parsley, for garnish Method: 1. Browning the Meat: - In a large pan, heat some oil and fry the veal cheek pieces for about 10 minutes, until they are well browned on all sides. Remove the meat from the pan and set aside. 2. Preparing the Sauté: - In the same pan, add the chopped onions, celery, carrots, and garlic. Fry the vegetables until they are soft and slightly colored. 3. Adding Flour and Meat: - Sprinkle the vegetables with flour, mix well, and cook for a minute. - Put the meat back in the pan with the vegetables. 4. Cooking with Brown Stock: - Pour the brown stock over the meat and add some marjoram. Bring to a boil, then reduce the heat to low and cover the pan. Simmer for about 2.5 hours, or until the meat is tender. 5. Preparing and Cooking the Turned Vegetables: - While the meat cooks, prepare the potatoes, additional carrots, and sweet potato with a turned cut. - Once the meat is tender, remove the meat from the pan and strain the sauce. 6. Finishing: - Put the meat back in the pan with the strained sauce, add the turned vegetables, and cook for an additional 10 minutes, or until the vegetables are cooked and the sauce has thickened. @GialloZafferano

GialloZafferano Loves Italy

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Sunday 05 May 2024 15:13:01 GMT