Veal ragout with spinach

10’

4

Σχετικά με τη συνταγή

Preparation 10’

Cooking 2 hours

Servings 4

Διατροφική αξία ανά μερίδα

The recipe

Veal ragout with spinach

10’ Preparation

2 hours Cooking

4 Servings

Υλικά

1 kg veal (shoulder or chuck)
1 kg spinach (cleaned)
1 potato, cut into cubes
1 carrot, sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
4 spring onions, finely chopped
½ bunch dill (leaves only, chopped)
½ bunch parsley (leaves only, chopped)
3 ripe tomatoes (peeled and chopped)
1 tbsp finely chopped celeriac (small cubes)
100 ml olive oil
1 lemon
Salt & pepper

For boiling the meat

½ onion
1–2 pieces celeriac
2 garlic cloves

Veal ragout with spinach

Preparation: 10’ Cooking: 2 hours Servings: 4

Ingredients

1 kg veal (shoulder or chuck)
1 kg spinach (cleaned)
1 potato, cut into cubes
1 carrot, sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
4 spring onions, finely chopped
½ bunch dill (leaves only, chopped)
½ bunch parsley (leaves only, chopped)
3 ripe tomatoes (peeled and chopped)
1 tbsp finely chopped celeriac (small cubes)
100 ml olive oil
1 lemon
Salt & pepper

For boiling the meat

½ onion
1–2 pieces celeriac
2 garlic cloves

Method

Place the veal in a pot with cold water and bring to a boil over high heat. Skim thoroughly as the foam rises. Add the half onion, garlic cloves, celeriac and bay leaves, and let the meat simmer for about 30 minutes.
In a second pot, heat the olive oil and sauté the finely chopped onion, garlic and spring onions until lightly caramelized and glossy. Add the carrot, tomatoes and celeriac and stir for 2–3 minutes.
Transfer the boiled veal into the pot with the vegetables and add enough of the cooking broth to cover the ingredients.
Season with salt and pepper, lower the heat and cook for about 30 minutes.
When the meat is almost tender, add the potato cut into small cubes. Cover the surface with a damp parchment paper and close with a lid. Cook over low heat for about 1 hour.
Once the meat is tender, gently move the veal pieces and potatoes to the side of the pot and add the well-washed spinach.
Add the dill and parsley and pour in 2–3 tablespoons of the hot veal stock. Stir gently to distribute the ingredients evenly.
Cover again with the parchment paper and lid and continue cooking for another 25–30 minutes, until the flavours blend and the spinach is cooked.
Then remove the lid and parchment paper and let the dish simmer uncovered until the sauce reduces and becomes rich and velvety.
Taste and adjust salt and pepper if needed.
Remove from heat and serve immediately.
The potato added during cooking acts as a natural thickener, helping the sauce to bind and develop a smooth, velvety texture.
Make sure to keep some broth in the final stage of cooking. The dish should remain juicy and rich in sauce, not dry or oily.
Serve hot, making sure each portion is generously topped with the velvety sauce.

Εκτέλεση

Place the veal in a pot with cold water and bring to a boil over high heat. Skim thoroughly as the foam rises. Add the half onion, garlic cloves, celeriac and bay leaves, and let the meat simmer for about 30 minutes.

In a second pot, heat the olive oil and sauté the finely chopped onion, garlic and spring onions until lightly caramelized and glossy. Add the carrot, tomatoes and celeriac and stir for 2–3 minutes.

Transfer the boiled veal into the pot with the vegetables and add enough of the cooking broth to cover the ingredients.

Season with salt and pepper, lower the heat and cook for about 30 minutes.

When the meat is almost tender, add the potato cut into small cubes. Cover the surface with a damp parchment paper and close with a lid. Cook over low heat for about 1 hour.

Once the meat is tender, gently move the veal pieces and potatoes to the side of the pot and add the well-washed spinach.

Add the dill and parsley and pour in 2–3 tablespoons of the hot veal stock. Stir gently to distribute the ingredients evenly.

Cover again with the parchment paper and lid and continue cooking for another 25–30 minutes, until the flavours blend and the spinach is cooked.

Then remove the lid and parchment paper and let the dish simmer uncovered until the sauce reduces and becomes rich and velvety.

Taste and adjust salt and pepper if needed.

Remove from heat and serve immediately.

TIPS

The potato added during cooking acts as a natural thickener, helping the sauce to bind and develop a smooth, velvety texture.

TIPS

Make sure to keep some broth in the final stage of cooking. The dish should remain juicy and rich in sauce, not dry or oily.

TIPS

Serve hot, making sure each portion is generously topped with the velvety sauce.