Veal ragout with sun-dried tomatoes
A recipe by Bulgarian chef Taniu Shishkov. Rating 2/5.
⏱️ Prep: 150 min
Ingredients
| 400 г | veal meat for cooking |
| 2 | onions |
| 3 – 4 | garlic cloves |
| 2 | carrots |
| 2 | peeled tomatoes |
| — | sun-dried tomatoes |
| 3 с.л. | concentrated tomato purée |
| 200 мл | red wine |
| 1 – 1,5 л | veal stock |
| 2 | bay leaves |
| — | thyme and rosemary |
| 600 г | potatoes |
| ½ връзка | parsley |
| — | salt and black pepper |
Instructions
Preparation time: 2 h 30 min. Serves 4. Pairs with beer.
- Cut the meat into cubes, season it with salt and black pepper and sear it in 4–5 tbsp of the oil from the sun-dried tomatoes. Add the onion and garlic cut into half-moons and sweat for 5–6 minutes.
- Once the vegetables have softened, add to them the fresh and sun-dried tomatoes cut coarsely, the red wine, the cleaned and grated carrots, the tomato purée and the spices. Stir everything well and pour in veal stock, enough to cover the meat and vegetables. Cook over moderate heat for two hours, covered. If the liquid boils away, we can add more stock. Finally season with salt and black pepper.
- Meanwhile peel the potatoes and cut them coarsely. Season them with salt and black pepper and place them in a tray with a little water. Bake them in an oven preheated to 180°C for about 45 minutes, until done.
Signed: Taniu Shishkov.