Provencale veal ragout
This veal shoulder cooked in tomatoes, garlic and white wine make a comforting meal in cooler weather.
Jan 27, 2014 1:00pm- Serves 6
- 20 mins preparation
- 1 hr 40 mins cooking
ingredients
Provencale veal ragout
- 1/4 cup (60ml) olive oil
- 3 onions, chopped
- 3 clove garlic, crushed
- 1 kilogram boneless veal shoulder, cut into 5 cm pieces (see tip)
- 1 cup (250ml) dry white wine
- 410 gram can chopped tomatoes
- 4 strips orange rind, cut into thin strips
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 250 gram eschalots, blanched, skin removed
- 1 bunch baby carrots, trimmed, peeled
- 1/2 cup (75g) kalamata or nicoise olives
method
Provencale veal ragout
- 1
Heat oil in a flameproof casserole dish on medium. Saute onion and 2 garlic cloves for 5 minutes, until golden. Increase heat to high. Cook veal in batches for 3 minutes, until browned. Add wine, tomato, orange rind and herbs.
- 2
Cover and bring to boil. Reduce heat to low and simmer for 1 hour 15 minutes, until tender. Stir in eschalots and carrots. Simmer for another 15 minutes, covered. Stir through remaining garlic and olives and season to taste. Serve.
notes
Nicoise olives are tiny, black and shiny in appearance, and have a slightly sweet flavour.