| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Flank. |
| 3 |
|
Carrots |
| 3 |
|
Tomatoes |
| 3 |
|
Onions |
| 3 |
|
Garlic cloves. |
| 1 |
|
Sprig thyme. |
| 1 |
|
Bay leaf. |
| 1 |
c |
Dry white wine. |
| 3 |
tb |
Groundnut oil. |
|
|
Salt; pepper mill. |
INSTRUCTIONS
1 Peel and slice the onions. Peel and crush the garlic. Wash the tomatoes,
remove the seeds and crush the pulp. Peel and wash the carrots.
2 Heat the oil in a deep pan and fry the slices of meat for 5 minutes on
each side over a high heat. When they are well-cooked, remove them from the
pan and put in the garlic and onion to fry. Add the thyme and white wine.
Stir with a wooden spoon to mix in the cooking juices.
3 Return the meat to the pan, and put the carrots around it. Put the
tomatoes and bay leaf on top. Season well. Cover the pan and cook for 1
hour over a low heat.
4 Remove the thyme and bay leaf. Arrange the meat in a deep serving dish.
Campanile tip:
Liquidize the carrots, tomatoes and cooking juices, and use as a sauce for
fresh pasta to accompany the meat.
"Culinary Art", at the beginning of the 20th century, gave this information
about veal: "veal from the Seine valley, or river veal, prized for its pale
colour, is reared in a special way: the animal's diet consists only of milk
and raw eggs, with sometimes a little barley flour in milk".
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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