Nutrition Facts
4 servings
4
Recipe for Country-style Veal Flank
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A truly excellent dish that I particularly love! Let yourself be tempted by this delicious recipe...
Ingredients
750 veal brisket (4 slices)
2 carrots
200 uncooked bacon bits
1 red pepper
1 green bell pepper
2 cloves garlic
500 tomatoes (fresh or diced pulp)
2 medium onions or 1 large one
3 dry white wine
3 Madeira (or white wine)
flour
4 olive oil
Directions
1
Salt and pepper the slices of veal. Dredge them in flour. In a pan, heat 2 tablespoons of olive oil and brown them for 5 minutes on each side. Set aside.
2
Peel the peppers. Cut them in half, remove the white membranes and seeds, and dice them. Peel and slice the carrots. Score the tomatoes in a cross, blanch them to make peeling easier, and dice them (not necessary for canned ones). Peel the onions and garlic, and chop them.
3
In a skillet, heat the remaining oil. Sauté the onions, carrots, and bacon over low heat for about 5 minutes. Add the diced peppers, tomatoes, and garlic. Season with salt and pepper, then pour in the white wine and Madeira. Add the meat, then let it simmer over low heat for 1 hour, turning the meat occasionally (with or without a lid depending on the amount of liquid).
4
To finish, serve hot accompanied by white rice or fresh pasta.
Ingredients
Ingredients
750 veal brisket (4 slices)
2 carrots
200 uncooked bacon bits
1 red pepper
1 green bell pepper
2 cloves garlic
500 tomatoes (fresh or diced pulp)
2 medium onions or 1 large one
3 dry white wine
3 Madeira (or white wine)
flour
4 olive oil
Directions
Directions
1
Salt and pepper the slices of veal. Dredge them in flour. In a pan, heat 2 tablespoons of olive oil and brown them for 5 minutes on each side. Set aside.
2
Peel the peppers. Cut them in half, remove the white membranes and seeds, and dice them. Peel and slice the carrots. Score the tomatoes in a cross, blanch them to make peeling easier, and dice them (not necessary for canned ones). Peel the onions and garlic, and chop them.
3
In a skillet, heat the remaining oil. Sauté the onions, carrots, and bacon over low heat for about 5 minutes. Add the diced peppers, tomatoes, and garlic. Season with salt and pepper, then pour in the white wine and Madeira. Add the meat, then let it simmer over low heat for 1 hour, turning the meat occasionally (with or without a lid depending on the amount of liquid).
4
To finish, serve hot accompanied by white rice or fresh pasta.
Notes
-
Patrick
Excellent! I added diced potatoes. It makes a very convenient complete dish when you have little time at lunchtime. -
eliane-i2
Tender pieces! Even without the carrots, SUPER My suggestion: The base of this recipe is delicious and should be able to adapt to other cuts of meat. -
Stephane
Veal brisket prepared in a country style Excellent if made the day before and add a spoonful of carrot honey while reheating, served with pasta, very delicious. -
Nicole
Delicious Thank you for this recipe idea. A pleasant way to cook veal shanks. I would definitely make it again. My suggestion: If using canned diced tomatoes, do not hesitate to taste during cooking and, if necessary, sprinkle with 2 tablespoons of sugar to reduce the acidity of the tomatoes. Stir well afterward. -
ANNE
MEAT CUT I wanted to make this recipe but I don't have 1 red bell pepper. Is 1 green bell pepper okay? Can I do without it? THANK YOU My suggestion: I wanted to make this recipe but I don't have 1 red bell pepper. Is 1 green bell pepper okay? Can I do without it? THANK YOU
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