Veal marinated in red dry wine, onion and garlic
5 servings
240 minutes
Veal marinated in red dry wine, onions, and garlic embodies the traditions of European cuisine. The marinade based on rich red wine gives the meat depth of flavor, revealing its juiciness and tenderness. Onions and garlic add aromatic spiciness, creating a harmony of taste nuances. Historically, the use of wine in meat preparation comes from French cuisine, where it serves not only as a marinade but also as a way to enhance the meat's flavor. This recipe is versatile—tender veal can be baked, fried or stewed, making it suitable for various cooking methods. Such a dish pairs perfectly with roasted vegetables, potatoes or fresh crispy baguette, creating an atmosphere of a cozy European dinner. The taste is rich, deep and warming—perfect for special occasions.
1
Slice the onion into half rings and chop the garlic.
- Onion: 5 head
- Garlic: 4 cloves
2
Marinate the meat: one bottle of dry red wine + onion + garlic. Leave for 2 hours at room temperature or overnight in the fridge. The longer, the tastier it will be.
- Lean veal: 1 kg
- Dry red wine: 0.75 l
- Onion: 5 head
- Garlic: 4 cloves
3
Then prepare it together with the marinade. (You can fry it in a pan, cook it over a fire, bake it in the oven, or stew it in a pot, depending on your preference.)
- Lean veal: 1 kg
- Dry red wine: 0.75 l
- Onion: 5 head
- Garlic: 4 cloves
