Stewed veal with apples, cinnamon and red wine
3 servings
30 minutes
Braised veal with apples, cinnamon, and red wine is a dish that combines the sophistication of American cuisine with the warmth of home comfort. Tender meat infused with the aromas of spices and fruits takes on a rich flavor with a subtle sweetness. Apples add freshness to the dish, while red wine enriches it with depth and elegance. The roots of such a combination can be found in European gastronomic traditions where fruits are often used to soften and enhance the flavor of meat. Veal braised with wine and spices becomes truly tender and juicy, while cinnamon adds warm, slightly spicy notes. It is an ideal choice for a cozy dinner, especially on cool evenings. A side of white rice or mashed potatoes perfectly complements the dish, allowing one to enjoy its harmony and refined taste.
1
Cut the beef into 3 cm cubes, sprinkle with salt and pepper, and fry in a hot pan with vegetable oil until golden brown.
- Veal fillet: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 1 tablespoon
2
Peel and core the apples, then slice them into wedges.
- Apple: 4 pieces
3
Transfer the roasted meat to a pot, add apples, and pour in sweetened boiling water. Bring to a boil. Add wine, cinnamon, and cloves, and simmer over medium heat for about 15-20 minutes.
- Apple: 4 pieces
- Water: 1 glass
- Dry red wine: 1 glass
- Ground cinnamon: 0.5 teaspoon
- Cloves: 1 piece
4
When the veal becomes tender, remove the pot from the heat and let the meat rest. You can serve white rice or mashed potatoes as a side dish.
