My cast iron pot has been getting quite the workout in the last month or so. This recipe of my mum’s is another perfect winter warmer. Serve it over mashed potato or heated noodles and eat it by the fire for a very happy tummy (eating it by the fire not entirely necessary but I think it would be a nice touch if I had a fire).
Start by browning the meat, in three batches, until each piece is sealed. Remove the meat to a bowl and keep it warm.
Pour a little oil into the pan and when it’s heated, add the onions and garlic and cook until the onions are soft and transparent.
Add the tomato paste the pot and stir it through.
Pour in the red wine and vinegar and mix them through. Bring the pot to the boil.
Return the meat to the pot and toss it around until it is coated in all the lovely tomato-wine mixture.
Add just enough stock to cover the veal and give it a good stir.
Add the cinnamon stick, bay leaf, cloves, sugar and onions to the pot. Oh how I love cinnamon sticks. I know I sound very stupid but I only recently discovered how it grows. It’s actually the bark of the cinnamon tree which is grown in tropical climates. I could have guessed that but it’s something I’ve never given much thought although with my love of cinnamon I really should have known its origins.
Transfer the lidded pot to the oven and cook at 180C fan-forced for 1 to 1 1/4 hours or until the meat is tender.
Here it is fresh out of the oven.
Remove the cinnamon stick, bay leaf and cloves from the pot and sprinkle over the oregano (yes the cinnamon is still in this pic cause I left it in for show). Add salt and pepper until the stifatho is seasoned to your liking.
Serve veal stifatho straight from the pot over warm mashed potatoes, buttered noodles or vegetables. Enjoy!
Veal stifatho recipe from my mum
- 1kg diced veal
- olive oil
- 1 onion, diced
- 3 cloves garlic, crushed
- 3/4 cup tomato paste
- 1/2 cup red wine
- 2 tbsp red wine vinegar
- 3 cups hot beef or veal stock (I use beef stock)
- 1 bay leaf
- 1 cinnamon stick
- 4 cloves
- 1 tbsp caster sugar
- 500g small pickling onions, peeled
- oregano leaves (fresh or dry)
Pre-heat the oven to 180C fan-forced.
Heat a a little oil in a large casserole pot that can go in the oven. Seal the veal in three batches then remove it to a bowl and keep warm.
Heat a little more oil then add the onion and garlic to the pot. Cook, stirring, until the onion is soft and transparent.
Add the tomato paste and continue to cook stirring constantly.
Add the red wine and vinegar then bring the pot to the boil and add the meat.
Add the stock but only enough to cover the veal.
Stir in the bay leaf, cloves, cinnamon, sugar and onions.
Place the lid on top and transfer the pot to the oven to cook for 1 to 1 1/4 hours or until the meat is tender.
Remove the cinnamon stick, bay leaves and cloves from the pot, stir through the oregano and season with salt and pepper to taste.
Serve over mashed potato, hot buttered noodles or vegetables.