Name: Veal with red wine and balsamic vinegar and creamy garlic mash
Cook time: 145 min
Total time: 145 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 1 kilogram diced veal shoulder; 10 (400g) pickling onions, halved; 1 (120g) medium carrot, chopped finely; 1 (150g) stalk celery, trimmed, chopped finely; 2 clove garlic, chopped finely; 4 (260g) rindless bacon slices, chopped coarsely; 1/4 cup (60ml) balsamic vinegar; 2 tablespoon tomato paste; 200 gram button mushrooms, quartered; 400 gram can diced tomatoes; 1 cup (250ml) dry red wine; 1 cup (250ml) beef stock; 2 tablespoon fresh garlic chives, chopped coarsely; salt and freshly ground black pepper, to season; Creamy garlic mash; 1 kilogram potatoes, chopped coarsely; 3 cup (750ml) milk; 1 clove garlic; 40 gram butter, softened

Ingredients

1/4 cup (60ml) olive oil

1 kilogram diced veal shoulder

10 (400g) pickling onions, halved

1 (120g) medium carrot, chopped finely

1 (150g) stalk celery, trimmed, chopped finely

2 clove garlic, chopped finely

4 (260g) rindless bacon slices, chopped coarsely

1/4 cup (60ml) balsamic vinegar

2 tablespoon tomato paste

200 gram button mushrooms, quartered

400 gram can diced tomatoes

1 cup (250ml) dry red wine

1 cup (250ml) beef stock

2 tablespoon fresh garlic chives, chopped coarsely

salt and freshly ground black pepper, to season

Creamy garlic mash

1 kilogram potatoes, chopped coarsely

3 cup (750ml) milk

1 clove garlic

40 gram butter, softened

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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