Red Wine Meat Casserole Recipe (Veal Cubed Head)
Beef flavored with red wine is cooked for a long time with onions, carrots, potatoes and mushrooms. This casserole recipe; It is a home-cooked meal with simple ingredients and clear how-to steps. You can boil the meat slowly over low heat to soften it and serve it with fresh parsley at the end.
Ingredients
Ingredients
Step-by-Step Method
Prepare the flour mixture
Mix the flour and black pepper in a large bowl. Coat the veal cubes in this mixture and shake off the excess.
Seal the meat
Heat a wide-bottomed pot over medium-high heat, add the olive oil. Put the meat in batches and seal each side until brown; Do not crowd the pot.
Sauté the flavors
Put the chopped large onion and celery in the same pot. Fry for 4-5 minutes until it softens, add the garlic and cook for another 30 seconds until fragrant.
Add liquids and spices
Pour the thick broth (concentrate), broth and water if necessary into the pot. Add bay leaves and dried thyme, scrape the bottom with a spatula and mix.
Slow cook
Return the meat to the pot. When it starts to boil, reduce the heat, close the lid and cook over low heat for about 2 hours and 10 minutes until the meat is tender. Stir occasionally, add little water if necessary.
Add the vegetables
Add potatoes, carrots, half-cut onion and mushrooms. Bring it back to a gentle boil and cook for 20-25 minutes, until the vegetables are soft.
Final touch and serving
Remove the bay leaf. Check the consistency; If it is too thick, add a little water. If it is too watery, boil it with the lid open for a few minutes. Remove from the stove, add parsley, stir and serve hot.