Vitsel (veal with quince)
4 servings
80 minutes
Vitsel is a true gem of Moldovan cuisine, where the simplicity of ingredients combines with refined taste. Tender and aromatic veal is infused with rich notes of tomato juice and spices, creating a rich palette of flavors. The main highlight of the dish is quince—its sweetness and slight acidity harmoniously complement the meat, creating an unmatched balance. Red dry wine adds sophistication to the sauce, while garlic and fresh herbs complete the picture by adding zest and freshness to the dish. Vitsel is not just a delicious meat dish but a part of Moldova's cultural heritage that blends ancient traditions with a love for juicy, rich flavors. Ideal for festive tables or cozy family dinners, it is served with a glass of good wine and fresh bread.
1
Wash the meat, cut it into medium pieces, season with salt and pepper.
- Veal: 700 g
- Salt: to taste
- Ground black pepper: to taste
2
Clean the onion and celery root. Cut the onion into half rings and the celery into thin strips.
- Onion: 3 heads
- Celery root: 100 g
3
In a deep skillet, fry the meat on all sides until browned, then add tomato juice and ground red pepper.
- Veal: 700 g
- Tomato juice: 1 glass
- Ground red pepper: pinch
4
Add onion and celery and simmer over medium heat for about 15 minutes.
- Onion: 3 heads
- Celery root: 100 g
5
Wash the quince, dry it, remove the core, and cut into wedges.
- Quince: 2 pieces
6
Fry the sliced quince in oil, then add wine, salt, and sugar, and bring to a boil.
- Quince: 2 pieces
- Vegetable oil: 4 tablespoons
- Red dry wine: 100 ml
- Salt: to taste
- Sugar: 1 teaspoon
7
Pour the quince sauce into the pan with the meat and vegetables and simmer until the veal is cooked, about 20 minutes.
- Quince: 2 pieces
- Veal: 700 g
8
Peel and chop the garlic cloves. Sprinkle the minced garlic over the meat a few minutes before it's done.
- Garlic: 4 cloves
9
Serve garnished with greens and tomato slices.