Slow-Cooked Beef in Port Wine with Rosemary Apples
Category: Main Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Veal | 1 kg |
| Port wine | 400 g |
| Carrots | 2 |
| White onions | 1 |
| Juniper berries | 4 |
| Bay leaves | 4 |
| Celery | 1 stalk |
| Water | 1 liter |
| Butter | 40 g |
| All-purpose flour | To taste |
| Cornstarch (corn flour) | 5 g |
| Fine salt | To taste |
| Black pepper | To taste |
| Fuji apples | 2 |
| Ground turmeric | ¼ teaspoon |
| Apple cider vinegar | 20 g |
| Extra virgin olive oil | To taste |
| Fresh rosemary | To taste |
Instructions:
-
Prepare the Vegetables and Meat:
- Begin by washing and peeling the vegetables. Cut them into large chunks (carrots, celery, and onion). Set aside.
- Cut the veal into pieces, approximately 200 grams each.
-
-
Brown the Meat:
- In a large saucepan, melt the butter over moderate heat. Once the butter has melted, add the flour-coated veal pieces, bay leaves, juniper berries, and pour in the Port wine.
- Add the water, salt, and black pepper to the pan, and cover. Let it cook gently for about 2-3 hours until the veal is tender.
-
Prepare the Rosemary Apples:
- While the veal is cooking, remove the core of the apples and cut them into thick wedges. In a separate bowl, combine the apples with olive oil, apple cider vinegar, rosemary, turmeric, salt, and pepper. Mix well to ensure the apples are evenly coated.
- Preheat the oven to 180°C (350°F). Transfer the seasoned apples into a baking dish and set aside to keep warm.
-
Finishing the Dish:
- Once the veal is fully cooked, remove the meat from the pot and set it aside to rest. Discard the bay leaves.
- Using a blender or immersion blender, puree the cooked vegetables from the pot to make a smooth sauce.
-
Make the Sauce:
- In a small saucepan, pour the remaining cooking liquid from the pot and bring it to a simmer. Add the cornstarch to thicken the sauce, stirring continuously until the desired consistency is reached.
-
Assemble the Dish:
- To serve, place the veal on a platter, top with the roasted rosemary apples, and pour the vegetable puree over the meat. Drizzle the thickened sauce over the entire dish.
- Garnish with fresh rosemary and serve hot.
This Slow-Cooked Beef in Port Wine with Rosemary Apples is a perfect hearty and flavorful dish that will surely impress. The veal is tender and rich, complemented by the aromatic rosemary apples, creating a harmonious balance of savory and sweet flavors. Ideal for a family dinner or a special occasion!
