Quick & Easy

Veal with red wine and balsamic vinegar and creamy garlic mash

veal with red wine and balsamic vinegar
2H 25M


Creamy garlic mash


1.Preheat oven to 160°C (140°C fan-forced).
2.In a large flameproof dish, heat 2 tablespoons of the oil over medium heat; cook veal, in batches, for about 2-3 minutes, or until browned. Remove from dish.
3.Heat remaining oil in same dish; cook onion, carrot, celery, garlic and bacon, stirring, for about 2-3 minutes, or until vegetables are just soft. Add vinegar and paste; cook, stirring, for 2 minutes.
4.Add mushrooms, tomatoes, wine and stock; bring to the boil. Boil, uncovered, for about 5 minutes. Return veal to dish, cover; bake for about 1½ hours, or until veal is tender. Stir in chives, season.
5.Meanwhile, to make creamy garlic mash: Place potato, milk and garlic in a medium saucepan; bring to the boil. Reduce heat; simmer, partially covered, for about 15 minutes or until potato is soft. Discard garlic. Over a medium heatproof bowl, strain potato; reserve ⅔ cup of the milk. In a large bowl, mash potato with reserved milk and butter for about 3 minutes, or until smooth.
6.Serve veal with mash.

Ask your butcher to dice the veal shoulder. Veal is suitable to freeze.


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