Veal with tomato sauce

by viviana on April 8, 2012 in Mains

A friend who likes hunting shared the secret of making game meat tender with me. I was very curious to see if more or less the same procedure can be applied to veal. So this is what I did:

Ingredients: veal (500 g), mustard (2 tbls), salt (1/2 teaspoon), dried thyme (1 teaspoon), pepper, canned tomatoes (150 g), red wine (100 ml), water (1/2 l)

Yield: 6 servings.

Time: 2 hours boil, 24 hours marinate, 1.5 prepare.


This recipe is not more complicated, it only takes longer to prepare because the veal is hung for 24 hours before being cooked.

I chose to use a mixture of all the ingredients my hunter friend recommended, so after boiling the piece of veal for 2 hours (!) – it was very tough – I seasoned the meat with mustard, salt, pepper and thyme. I put it in a plastic box, I added the tomatoes and wine. I covered the box and I kept it in the fridge for 24 hours.

24 hours later I cut the meat in 5 mm thick slices.

I put the meat in a heat resistant pot, I added the sauce and water and set to it bake in the oven (moderate heat) for 1.5 hrs, covered.

The result was wonderful; the veal was tender, juicy, spicy and very tasty.

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