💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Sprinkle the salt and black pepper over the meat on all sides.
3
Heat the olive oil in an ovenproof pot and brown the meat 4 minutes per side. Transfer it to a plate.
⚙ Pan-fryingStoveCast-iron pot
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4
Add the onion, celery and carrot to the oil left in the pot and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStovePot
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5
Pour the wine into the pot and scrape up what's stuck to the bottom. Return the meat to the pot and add the garlic cloves, stock, rosemary, thyme and bay leaves.
Stove
6
Cover the pot and bake 3.5 hours, until the meat is very tender.
OvenCast-iron pot
7
Transfer the meat to a plate. Pour the pot juices through a strainer and boil on the stove until they thicken into a sauce. Serve the meat with the sauce.
StoveFine sieve
832calories
77 gprotein
10 gcarbs
48 gfat
● protein 39%● carbs 5%● fat 56%
Per serving (595 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Celery: measured in pieces: one ≈ 40 g · 16 kcal per 100 g · More about Celery →
Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
Veal: measured by weight (g) in this recipe · 172 kcal per 100 g · More about Veal →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Rosemary: measured in tsp in this recipe: 1 tsp = 0.6 g · 131 kcal per 100 g · More about Rosemary →
Thyme: measured in tsp in this recipe: 1 tsp = 1 g · 101 kcal per 100 g · More about Thyme →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Chicken broth: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken broth →
White wine: measured in cup in this recipe: 1 cup = 240 g · 82 kcal per 100 g · More about White wine →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cast-iron pot· Also works: Pot (Holds less heat, burns on the bottom) · Glass / ovenproof baking dish (In the oven, covered with foil)
Fine sieve· Also works: Cheesecloth (Cheesecloth over a sieve)· 💡 Workaround, changes the dish: Colander (Lets more through)
By the steps, as the recipe is built now: another version or addition can change the list.
