Flank of veal

Yield: 4 servings

Measure Ingredient
1 kilograms Flank.
3 \N Carrots
3 \N Tomatoes
3 \N Onions
3 \N Garlic cloves.
1 \N Sprig thyme.
1 \N Bay leaf.
1 cup Dry white wine.
3 tablespoons Groundnut oil.
\N \N Salt; pepper mill.

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".

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