Italian-Style Veal with Olives
Ingredients
- 800 gVeal shoulder (cut into cubes)
- 2 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 150 mlDry white wine
- 150 gGreen olive (pitted)
- 3 pcRound tomato (peeled and crushed)
- 30 gWheat flour
- 20 gUnsalted butter
- 3 tbspExtra virgin olive oil
- 1 pcThyme (sprig)
- 2 pcBay leaf
- 400 mlMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
Tender veal chunks that fall apart with a fork, coated in a velvety white wine sauce. The acidity of green olives cuts through the meat's richness and the aroma of bay leaves.
- 1
Cut the veal shoulder into large 3 to 4 cm cubes. Finely slice the yellow onions and mince the garlic after removing the germ.
- 2
In a cast-iron casserole, heat the olive oil. Sear the veal pieces over high heat until a brown, crispy crust forms on each side. Set the meat aside.
- 3
Lower the heat, add the butter and onions. Let them sweat gently until translucent, scraping up the meat juices from the bottom of the pot.
- 4
Sprinkle the flour over the onions (singer), stir for two minutes, then pour in the dry white wine. Scrape the bottom well with a wooden spatula.
- 5
Return the meat to the pot, add the crushed tomatoes, tomato paste, thyme, and bay leaf. Pour in water until covered. Cover and simmer over very low heat. The meat should be tender.
- 6
Add the green olives 10 minutes before serving. The sauce should be reduced and coat the back of a spoon. Adjust the seasoning with salt and pepper.
Frequently asked questions
How do you get this dish right?
- Don't over-salt at the beginning as the olives will release their salt during simmering.
- If the sauce is too thin at the end, remove the lid and reduce over high heat for 5 minutes.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Even better when reheated the next day.
