zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Braised veal with feta & black olive mash

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Braised veal with feta & black olive mash

    • Preparation time: 15 minutes
    • Cooking time: 95 minutes
    • Total time: 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 6

    Ingredients

    900g veal joint
    7–8 sage leaves, torn into pieces
    3-4 cloves garlic, sliced
    2 tbsp olive oil
    150ml white wine
    1 tbsp sundried tomato paste
    1.2kg Waitrose Maris Piper Potatoes, peeled and cubed
    100g Unearthed Diced Greek Feta with Herbs
    2 tbsp Cooks’ Ingredients Kalamata Olives

    Method

    1. Preheat the oven to 170°C, gas mark 3. Make slits in the veal with a small knife. Wrap a piece of sage around a slice of garlic and push into the slits in the meat. Season the meat. Heat the oil in a medium flameproof casserole and brown the beef on all sides over a high heat. Add the wine and tomato paste, bring to the boil and cover the pan. Cook in the oven for 1½ hours until tender and cooked through. Leave to rest for 15 minutes.

    2. While the veal is cooking, cook the potatoes in a large pan of boiling water for 15–20 minutes until tender. Drain thoroughly and return to the pan. Mash until smooth then stir in the feta with a couple of tablespoons of the oil it comes in, plus the olives and seasoning. Serve with the sliced veal and the pan juices spooned over.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary