Braised Veal Cubes with Olives and Red Onions
Bring a taste of the Mediterranean to your table with this comforting veal casserole. Slow-cooked until beautifully tender, the veal is paired with sweet red onions, olives, garlic and sun-dried tomatoes to create layers of rich, savoury flavour. Ideal for leisurely dinners and special occasions alike, it's a simple yet sophisticated dish that's sure to impress.
Ingredients
- 450g lean veal shoulder cubes
- 30ml/2 tablespoons olive oil
- 1 large red onion, peeled and sliced
- 2 garlic cloves, peeled and finely chopped
- 2 tablespoons sun-dried tomato paste or 25g sun-dried tomatoes in oil, drained and finely chopped
- 125ml Madeira wine
- 425-600ml good, hot beef stock
- 1-2 teaspoons dried mixed herbs
- 25-50g pitted green olives, roughly chopped
- Freshly chopped flat-leaf parsley, to garnish
Method
- In a large bowl season the veal cubes. Meanwhile, heat half the oil in a large non-stick frying pan under a medium heat and cook the veal cubes for 2-3 minutes in batches until brown. Transfer to a large 1.2L/2pint casserole dish.
- Heat the remaining oil in the frying pan and cook the onion and garlic for 2-3 minutes until soft. Spoon into the casserole dish.
- Add the remaining ingredients to the casserole dish. Bring to the boil, reduce the heat, cover and simmer on the hob for 1½ hours.
- Garnish with the parsley and serve with pasta or rice and seasonal vegetables.
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