Before the end of winter, I can not miss to eat the stew ….
Ingredients for 6 persons:
1.5 kg. Veal (rump or similar)
1 onion
1 clove of garlic
4 leaves of sage
1 sprig of rosemary
10 grains of juniper
2 cloves
1 liter of full-bodied red wine (I used the red wine of Montefalco)
salt
chili
Put the meat to marinate in a bowl with the wine (to cover the meat), whole garlic and onion, sage and rosemary. Let’s marinate for at least 12 hours. When marinade, dry it and brown well on all sides in a pan with olive oil. When meat is browned add the onion and garlic, thinly sliced, sage and rosemary, juniper seeds and cloves and cook for 10 minutes. At this point pour all the wine, season with salt and pepper, cover with lid and let it cook over low heat for at least 3 hours. When the meat is cooked, cut into thin slices, and pour the filtered sauce. Serve with mashed potatoes and broccoli