Veal Stifado

Ingredients for 4 servings:

• 800 g veal
• 375 ml wine, red dry
• 3 bay leaves
• 2 stalk(s) cinnamon
• 5 cloves
• 2 grains allspice
• ½ tsp black pepper, whole
• 500 g shallot(s) or small onions
• 4 garlic cloves
• 1 large beefsteak tomato(s) (approx. 300 g)
• olive oil
• ½ tsp sugar
• some salt
• ½ tsp pepper, black, ground or ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the veal into large cubes, place in a freezer bag, and add red wine, bay leaves, cinnamon, cloves, allspice, and peppercorns. Marinate in the refrigerator for at least 12 hours. Drain the meat and set the wine and spices aside. Peel the shallots or onions and garlic, roughly chop the garlic, leaving the shallots whole, halving small onions if desired, and peel and dice the tomatoes. Heat olive oil and sear the meat over high heat (2-3 times is best), then remove. In the same pot, sauté the shallots and garlic, stir in the diced tomatoes, and braise briefly. Return the meat to the pot with the meat juices, wine, and spices. Season with sugar, a little salt (really just a little), and pepper. Cover and simmer for 1-1.5 hours over low heat. Stir gently occasionally to keep the shallots or onions whole, adding a little water if necessary. Season to taste and serve. This goes well with fresh flatbread and a farmer’s salad or pointed peppers with feta from the oven.