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Vegetarian option: For a plant-based alternative, substitute the veal with a hearty vegetable such as large portobello mushrooms, tofu, or seitan, and use vegetable broth instead of beef broth.
Add root vegetables: Try adding potatoes, parsnips, or turnips to the pot to make it even more filling.
Spicy twist: For a bit of heat, include a chopped chili pepper or a pinch of cayenne pepper when adding the herbs to the pot.
FAQs:
1. Can I use another cut of veal for this recipe? Yes, you can use any cut of veal suitable for slow cooking, such as veal chuck or veal breast. These cuts will also become tender with slow roasting.
2. Can I cook this recipe in a slow cooker? Absolutely! After browning the veal and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the veal is tender.
3. How do I know when the veal is done? The veal is done when it is fork-tender and easily pulls apart. You can check this by inserting a fork into the meat. If it easily breaks apart, it's ready to serve.
4. Can I add wine to the sauce after cooking? Yes, for a richer flavor, you can add a splash of wine to the sauce during the last few minutes of cooking. Just let it simmer and reduce a bit to enhance the taste.
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