Rose Veal Stifado
Another dish to be featured at the Taste Workshop at Ludlow, this is a great way of feeding a lot of people very economically and easily. Superb served with crusty fresh bread or rice, or you can add new potatoes and vegetables as side dishes. I have adapted a few different versions of this recipe to make one that we use with our Veal, which has proved a family favourite for many years now.
1.5 kg Alternative Meats Diced Rose Veal
6 – 8 Large Shallots, peeled and chopped
Quarter of a Pint of Stock (Made from a stock cube is fine)
Two Jars or Cartons of Tomato Passata
4 tablespoons Olive Oil
Bay Leaves – 6
Three Garlic Cloves, crushed
Black Peppercorns – 10
Heat the oil in a large heavy based saucepan, add the chopped shallots and garlic and give a stir over medium heat for about 5 minutes until the shallots soften but don’t brown. Add the cubed meat, and stir around until all nicely browned. Add the tomato passata, bay leaves, peppercorns and stock , until all the meat is covered and either cook on a slow heat for a couple of hours on the top of the cooker, or transfer to a slow cooker and leave to stew all day. Alternatively you can cook in the oven on a low heat for a couple of hours. (160 degrees C).