The veal braised in red wine is a meat main course cooked directly in wine with vegetables, slowly simmered — ideal for Sunday lunch.
Served with pommes duchesse, it’s perfect for special occasions and, with the holidays approaching, it’s an idea you might want to consider.
The secret of this recipe is marinating the meat with the vegetables and wine the evening before cooking, then simmering slowly to obtain an aromatic main course that comforts us and keeps us together around the table.
The cut used is the ‘cappello del prete’ (neck cap), also known as the chuck roll or shoulder — cuts suitable for long cooking.
I used three thick slices of about 200 g (approximately 7 oz) each, which I sliced in half after cooking, but typically the whole piece is used.
For the marinade you need a full-bodied, intense wine such as Barolo; roughly chopped vegetables go in with the wine and at the end of cooking they are blended to make a sauce to spoon over the slices of meat.
- Portions: 4People
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.65 lb veal (cappello del prete / neck cap), boneless
- 2 carrots
- 1 stalk celery stalk
- 1 small onion
- 1 bunch parsley (small bunch)
- 2 leaves bay leaves
- 1 bottle red wine (750 ml / 25 fl oz; about 3 1/8 cups)
- 2 tbsp butter (about 30 g)
Tools
- Blender
Steps
Clean and roughly slice the vegetables; place them in a pot together with the parsley and bay leaves.
Lay the meat on top of the vegetables.
Pour in the wine, cover with plastic wrap, and let marinate for 8–10 hours.
After the time has passed, remove the meat from the wine, pat it dry with food-safe paper towels, and melt the butter in a large skillet.
Place the meat in the skillet and brown both sides.
Return the meat to the pot with the wine and all the seasonings and simmer on low heat for 2 hours and 30 minutes.
Halfway through cooking, season with salt.
When cooking is complete, remove the meat and slice it, arranging the slices on a serving plate.
Pour the cooking juices with the vegetables into a blender and puree them.
Spoon the sauce over the meat when serving.
The veal braised in red wine is a succulent main course, perfect for warming the atmosphere at a dinner with friends.
