How to make veal fricassee, necessary ingredients and detailed preparation procedure to prepare a tasty meat stew.
Ingredients for 4 people
- 400 gr of veal pulp
- 1 onion
- half a glass of red wine
- 1 bay leaf
- some juniper berries
- 1 piece of cinnamon
- 1 teaspoon of fennel seeds
- 4 tablespoons of extra virgin olive oil
- salt
- pepper
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
How to cook veal fricassee
Prepare the meat washed and cut into cubes of about 1 cm each side, put it in a bowl adding the peeled onion, washed and cut into slices, then wet it with red wine and let it macerate for about 60 minutes.
Drain the meat and dry it well with a clean kitchen towel.
Brown the salted and peppered meat in a pan with the oil, waiting for each side to take on color, stirring it frequently with a wooden spoon.
Add the bay leaf, fennel seeds, chopped cinnamon and juniper, then pour the marinated wine filtered with a fine mesh strainer, continuing cooking over medium heat for about half an hour in a covered pan, periodically turning the meat so that it does not stick and cook evenly.
Remove the bay leaf before serving the veal fricassee while still hot.
