calf with fennel and artichokes

calf with fennel and artichokes
 
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This recipe was uploaded
by runneralps

 
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Ingredients

Ingredients
Method
 
  • 4 serves
  • 1 Kgr calf meat in pieces
  • 1 onion peeled and chopped
  • 3 green onions peeled and chopped
  • 1 fennel root chopped
  • 8 pieces of peeled artichokes
  • a handful of dill and mint
  • 2 twigs of thyme
  • 1 1/2 tea sp salt
  • 4-6 pepper seeds
  • 1 tea sp mustard
  • a glass o white dry wine
  • 1/2 tea sp sugar
  • 1/2 cup extra virgin olive oil
Wash the meat very well and let it about an hour in a utensil with water an salt.
Then put the meat into a steamer ,add water(the water in the steamer,must be enough above the meat).You dont have to add anything else into the steamer.Just the water and the meat. Cook the meat for 50 minutes.
Keep the broth of the meat....you will need it later.
Now in a big pan with olive oil, add the onions, the fennel and the herbs.
Cook them for 5 minutes in a slow fire and then add the parts of the meat.
Rotate all the ingredients and add the sugar,the mustard, and the pepper seeds. Cook them for 10 minutes slowly, and then add the wine. When the wine has been evaporated, add 2 glasses of the broth you have already complied.
Cook the food for 30 more minutes, watching once in a while, if it needs more broth to add.
The food is ready when all of its liquid have been evaporated and its sauce get thick texture.

calf with fennel and artichokes

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This recipe was uploaded by runneralps

 
 

Method


Wash the meat very well and let it about an hour in a utensil with water an salt.
Then put the meat into a steamer ,add water(the water in the steamer,must be enough above the meat).You dont have to add anything else into the steamer.Just the water and the meat. Cook the meat for 50 minutes.
Keep the broth of the meat....you will need it later.
Now in a big pan with olive oil, add the onions, the fennel and the herbs.
Cook them for 5 minutes in a slow fire and then add the parts of the meat.
Rotate all the ingredients and add the sugar,the mustard, and the pepper seeds. Cook them for 10 minutes slowly, and then add the wine. When the wine has been evaporated, add 2 glasses of the broth you have already complied.
Cook the food for 30 more minutes, watching once in a while, if it needs more broth to add.
The food is ready when all of its liquid have been evaporated and its sauce get thick texture.
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