This is a traditional festive family recipe, passed down from our grandmothers and refined by great chefs. It's relatively easy to make, but it's important to choose the right cuts of veal. It can even be prepared the day before and reheated on the day of serving.
Preparation of the ingredients: Cut the veal shoulder into 1 cm cubes, as well as the onions, red bell pepper, and peppers.
Cooking Sauté the veal in a pan with a bit of olive oil until the water evaporates. In a pot, sweat the onions, bell pepper, chili peppers, garlic, and bay leaf with a bit of fat.
Mix the meat in the pot with the garnish, seasoning with ground chili and salt. Caramelize everything.
Add the white wine, a strip of dried chili pepper measuring 5-10 cm, and reduce.
Add the brown stock.
Simmer for 40 minutes.
0 servings
4
TH 
EN