Serves 1
Directions
- 1Roughly chop the onions, garlic, and zucchini.
- 2Heat olive oil in a clay pot over a wood fire.
- 3Add the veal and brown it in the oil.
- 4Season the meat with oregano, ground white pepper, and salt.
- 5Remove the browned meat from the pot.
- 6Add the chopped vegetables and a pinch of salt to the pot and sauté.
- 7Return the meat to the pot with the vegetables.
- 8Stir in the tomato and sweet paprika.
- 9Add the red wine and a dash of brandy. Cover the pot and let the wine reduce.
- 10Remove the meat from the pot, leaving the sauce, and blend the vegetables into a smooth sauce using an immersion blender.
- 11Return the meat to the pot with the blended sauce and add the beef stock.
- 12Cover the pot and simmer the stew.
Ingredients
- 1 kg veal
- 2 whole onion
- 1 head garlic
- 2 whole zucchini
- tbsp olive oil
- tsp oregano
- tsp white pepper, ground
- to taste salt
- 400 g tomato, crushed
- tsp sweet paprika
- cup red wine
- dash brandy
- 1 l beef stock
Equipment
hacha de morderclay potimmersion blender
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