Recipe by Baby Kato
So tasty. The best part is that it was made at home and yet it tasted like it belonged in a fancy restaurant.
Top Review by kiwidutch
Gosh we SO wanted to like this more... I looked at the ingerdients and fell in love... we love everything on the list. The only thing we changed was to used regular onions instead of peral ones. For the rest, DH cooked this exactly to the instructions but cut down everything for half the amount of meat since even that amount cost Euro 30,-- . It certainly wasn't a cheap dish to try out. Sadly the meat turned out a bit dry, and ok whilst nothing was wasted and it was perfectly edible, it was less tantilising then we has expected it to be. We liked the Fava (Broad) beans and the sauce quite a lot it was full of flavour and depth, it was just such a shame that our meat didn't compliment it as well as we expected. please see my rating system: 3 lovely stars for a recipe that we would make again, but maybe in another manner... the pressure cooker or crockpot so that the meat could retain more moisture. We are pleased to have tried it though and the sauce combination will be made again, even without the meat becuause that was definiatly well received. Thanks for posting the recipe !
- 3 lbs boneless veal roast, trimmed & tied
- 1⁄2 teaspoon salt, sea, coarse
- 1⁄4 teaspoon pepper, black, ground, fresh
- 1 teaspoon rosemary, dried, crumbled
- 2 tablespoons olive oil
- 1 cup onion, sweet, chopped
- 1 -2 garlic clove, chopped, peeled
- 3⁄4 cup wine, white, dry
- 2 cups carrots, sweet, chopped
- 2 cups plum tomatoes, canned, drained
- 1⁄4 cup Italian parsley, fresh, chopped
- 1 teaspoon basil, sweet, fresh, minced
- 1⁄2 teaspoon oregano, fresh, minced
- 2 lbs fava beans, fresh, shelled and cleaned
- 1⁄2 lb onion, pearl, peeled
- 1 1⁄2 carrots, baby, washed and trimmed
- 1 tablespoon cornstarch
Directions See How It's Made
- Season the roast with salt, pepper and rosemary.
- Heat the olive oil in a dutch oven, when the oil is hot add the roast and brown well on all sides.
- Remove the veal from the dutch oven and put aside until needed.
- Put the sweet onion and garlic in dutch oven and saute 5 minutes.
- Add the wine and cook for 5 more minutes.
- Next add the veal, carrotes, tomatoes, parsley, basil and oregano to the dutch oven.
- Bring to a boil, lower heat, cover and simmer 1 - 1 1/2 hours or until veal is tender.
- Remove veal from dutch oven, set aside and keep warm.
- Puree the cooking liquid and then return to the dutch oven.
- Add the fava beans, pearl onions and baby carrots.
- Cook on medium heat for about 15 minutes.
- Next combine the cornstarch with 1 tbsp cold water and stir into the vegetables, cook until sauce thickens (3 minutes).
- Slice the veal and serve with the vegetables and gravy.