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Braised veal with cherries
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1.2kg British rose veal shoulder, cut into 2cm cubes (or diced veal)
2 tbsp groundnut oil, plus extra if needed
15g unsalted butter, plus extra if needed
2 onions, finely chopped
2 tsp plain flour
1/2 tsp paprika
250ml Madeira or port
½ cinnamon stick
1 litre beef stock
100g dried cherries
2-3 tsp clear honey
3 bay leaves
2 tbsp finely chopped dill or parsley
1. Dry the veal with kitchen paper – it’s much easier to brown it if it’s dry. Remove any visible bits of fat.
2. Heat some of the oil and butter in a heavy-bottomed casserole and brown the veal in batches, removing (and covering) each batch as it’s done. Add more oil and butter as you need them. Add the onions to the pan and sauté them until they’re soft, adding more oil and butter if you need it. Season and add the flour and the paprika. Stir this for a couple of minutes to help cook the flour.
3. Pour in the Madeira or port and add the cinnamon and cloves. Reduce the liquid by about half, then add the stock. Bring to the boil, stirring a little, then put the meat back into the pan, along with any resting juices. Add the cherries, honey and bay leaves. Season and turn the heat right down.
4. Cover the pan and cook over a very low heat for 1 hour 10 minutes-1 hour 30 minutes, until the veal is cooked through and tender. Remove the lid in the later stages so the liquid around the meat can reduce. If, by the end of the cooking time, the juices are too thin, remove the solids and simmer the juices until they are thicker. Put everything back in and warm through. Season, add the dill or parsley and serve with the potato gratin and cabbage.
Typical values per serving:
This recipe was first published in December 2020.