prep
1 hour
cook
3 hours
difficulty
Easy
preparation
1
hour
cooking
3
hours
difficulty
Easy
level
Ingredients
- 5 kg veal, diced
- 1 onion
- 1 carrot
- 1 celery stick
- 1 red capsicum
- 3 tbsp garlic
- 150 ml cooking oil
- 60 g tomato paste
- splash of white wine
- 500 ml Napoli sauce
- 200 ml vegetable stock
- 1 litre red wine
Makes 20 portions
Instructions
Marinate the veal with the onion, carrot, celery, capsicum, garlic and 50 ml of the cooking oil.
Add a quarter of the meat to a hot pot, and seal until golden brown. Add the tomato paste and cook for 5 minutes, then deglaze with the white wine.
Add the remaining meat to the pot and mix well. Cook the meat over a medium flame, until all the juice from meat comes out.
Add the Napoli sauce, stock and red wine. Cook for 3–4 hours until the meat is tender.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
