Veal with dried per­sim­mons and tart berries

The Sunday Telegraph - Stella - - EAT IN -

1

Serves 6

This is a lovely dish I had at Lavka Lavka in Moscow – I more or less guessed the recipe. You can buy dried per­sim­mons from healthysup­plies.co.uk, or use un­sul­phured dried apri­cots.

In­gre­di­ents

2 tbsp sun­flower oil

1.3kg veal shin

2 large onions, roughly chopped 2 cel­ery sticks, finely chopped ½ tsp all­spice berries, ground 1 tsp co­rian­der seeds, ground 125ml red wine

450ml good-qual­ity beef stock (if us­ing bought stock, re­duce it over heat so it is con­densed)

1 x 400g tin cherry toma­toes in thick juice

1 cin­na­mon stick

2 bay leaves

150g dried per­sim­mons, chopped (or dried, un­sul­phured apri­cots) 30g tart dried berries, such as sour cher­ries or cranberries dill sprigs, to gar­nish

Method

2 3 4 5 6

can be eas­ily moved (or you will tear the meat). Sea­son as you go. Re­move the veal when browned. Re­move all but 2 tbsp of fat from the pan and add the onions and cel­ery. Sauté over a medium heat un­til the onions are golden and quite soft. Add the ground all­spice and co­rian­der and cook for 2 min­utes, then add the red wine. Boil this to re­duce. Add 300ml of the beef stock along with the rest of the in­gre­di­ents. Bring to just un­der the boil, sea­son, cover with a lid and put in the oven. Bake for 3 hours, check­ing ev­ery so of­ten to make sure the meat isn’t get­ting too dry, and turn­ing the meat over. Add the re­main­ing stock as needed. When the 3 hours are up, if it is not ten­der, cook for an­other 30 min­utes. You can re­move the bones, but I serve it as it is, and gar­nish with dill. Buck­wheat and sour cream are good with this, or a rice pi­laf.

Pre­heat the oven to 170C / 160C fan/gas mark 3½. Heat the oil in a broad-based casse­role and brown the bits of veal on both sides, in batches. Be care­ful not to turn them over un­til they

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