By Season
Veal Stewed with Tart Apples and Prunes
|
|
|
|
|
Chef: Diane Kochilas Ingredients 4-6 servings ½ cup extra virgin Greek olive oil 1 kilo (2 pounds) small stewing onions, peeled 1 1/3 cups all-purpose flour Salt and freshly ground black pepper to taste 1 ¼ kilos (2 ½ pounds) boneless veal shoulder, trimmed of fat and cut into stewing pieces 2 bay leaves ½ cup chopped fresh mint 8-10 prunes, pitted 3 Granny Smith or other tart green apples, peeled, cored, cut into 1 ½-inch (4 cm) cubes, and held in acidulated water Preparation 1. Heat the olive oil in a large stewing pot or Dutch oven over medium heat and cook the onions, stirring, until golden and translucent, about 10 minutes. Remove with slotted spoon and set aside. While the onions are cooking, season the flour with salt and pepper and dredge the veal lightly in it, tapping off any excess. Increase the heat under the pot to medium-high, add the veal, and brown. 2. Add the onions back to the pot, together with the bay leaves and mint. Season with salt and pepper. Add enough water to the pot to barely cover the meat. Reduce the heat to medium-low, cover and simmer until the veal is tender, about 1 ½ hours. Add the prunes to the pot and continue to simmer for 15 minutes. Drain and add the apples and simmer, covered, for another 15 minutes. Remove from the heat, remove the bay leaves, cool slightly and serve. |
|
back