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- Veal Stew with Milk & Parsley
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PrintVEAL STEW WITH MILK & PARSLEY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Remove any pieces of fat from the veal. Heat the oil in a large heavy-bottomed pan over medium heat. Add the garlic and parsley and sauté for 5 minutes.
- Add the meat and sauté until lightly browned, about 5 minutes. Season with salt and pepper. Pour in the milk and beef stock.
- Reduce the heat and partially cover the pan, leaving space for the liquid to reduce a little. Cook very slowly, stirring frequently, until the veal is tender and a tasty, dense sauce has formed, about 1 hour.
- Transfer to a heated serving dish and serve hot, garnished with a little extra parsley.
INGREDIENTS
- 2 kg lean suckling veal, cut in bite-size pieces
- 100 ml sesame oil
- 4 cloves garlic, finely chopped
- 4 tablespoons finely chopped fresh parsley + extra, to garnish
- Salt and freshly ground black pepper
- 300 ml milk
- 300 ml beef stock
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