Veal and apples were made for each other, and us brits are also accustomed to apples and vinegar in the form of cider vinegar. But a stew with veal, apple AND vinegar? Yes, all of the above and a few other bits. But you seriously needn't fear. Remember how some of our older relatives were suspicious about garlic and even spaghetti when it first started making appearances in the English kitchen? I'm not saying that vinegar is the new spaghetti, just that it is seriously underused. Learn from our European cousins and slosh it in to add depth of flavour.
- 900g veal shoulder
- 2 tbsp flour
- 2 onions finely chopped
- 7 cloves garlic sliced finely
- 2 apples peeled and roughly grated
- 4 plum tomatoes roughly chopped
- 4.5 tbsp red wine vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
optional to serve
- Roast potatoes
NUTRITIONAL CONTENT PER PORTION
- Calories | 628
- Fat | 19.5
Serves | 4
Prep Time | 10 minutes
Cooking Time | 1 hour 40 minutes
- Divide the veal into eight chunks, coat in the flour, dust off the excess and season with salt and pepper.
- In a large pan lightly saute the onion and garlic in the olive oil until transluscent and golden.
- Add the veal and brown on all sides.
- Stir in the tomatoes, salt, pepper and 75ml of water. Cover and simmer for 30 minutes.
- Stir in the apple, and red wine vinegar and enough water to that it sits about two thirds the way up the meat. Return the lid and cook for a further hour.
Based on a recipe found in Ukusi Jezera found at www.montenegro.travel