Difficulty
Easy
For the stock:
4 teaspoons of Bauer Meat Dadocrema in 1 litre of hot water
For the stew
1 carrot
2 sticks celery
1 onion
8 tablespoons extra virgin olive oil
1 kg veal
half a glass of red wine, I used a cabernet
half a glass of tomato purée
1 litre of the stock made
2 tablespoons plain flour
salt and pepper
For the polenta
1/2 kg coarsely ground maize flour for polenta
Make the stock: pour 1 litre of water into a large saucepan and add the Bauer Meat Dadocrema. Bring to the boil and then keep warm.
Now prepare the stew: clean and cut the carrot, the celery and the onion into small pieces.
Pour half the oil into a large saucepan, ideally cast iron or in any case with a thick base, add the vegetable pieces and cook, carefully stirring over a medium heat until they are golden and fragrant. Now put aside on a plate.
Pour the rest of the oil into the same pan, dust the meat with flour and sear on both sides, browning nicely.
When both sides are nice and brown, return the vegetables to the pan, pour over the red wine, allowing to evaporate slowly, and then add the tomato and the stock and cover with the lid. It takes around an hour and a half for the meat to become tender and the sauce to reduce.
When touching the meat it shouldn’t offer any resistance and you should almost be able to tear it with just a wooden skewer. Season with salt and pepper.
Make the polenta following the instructions on the packet and serve hot, with the meat on top.
