 Ingredients
6 thick slices veal (or 1kg gravy steak)
Plain Flour
1 tsp salt
1/4 tsp pepper
4 tbs olive oil
2 onions, sliced
1 carrot, chopped into 3cm chunks
1 celery stick, sliced into 2cm chunks
4 gloves garlic, coarsely chopped
2 tbs tomato paste
1/2 tbs sugar
1/2 cup SJB Cabernet Sauvignon
2-3 cups beef stock
Gramolata
2 tsp chopped lemon rind
2 tsp orange rind
2 tsp chopped garlic
large handful chopped parsley Method
- Roll the veal in seasoned flour. In a fry pan, brown the meat on each side in 2-3 tbs oil. Remove and put to one side.
- Put onions into the pan; when soft add garlic, carrots and celery. Brown slightly. Add tomato paste and sugar, stir 1-2 minutes. Add SJB Cabernet Sauvignon and allow to bubble up strongly.
- Return the meat to the pan, and add enough stock to cover the meat. Put the lid on and simmer 1 3/4 - 2 hours, stirring once and checking the meat is just covered with sauce.
- After 2 hours, check the meat is tender. The sauce should have reduced
and be quite thick; if not then remove the lid and simmer 5-10 mins or until
the sauce is thickened. Add a splash of Cabernet Sauvignon and check
seasoning.
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