Spiced-Veal-and-Beef Ragout
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds veal shoulder, in one piece
- 1½pounds beef chuck or sirloin tip, in one piece
- 2tablespoons kosher salt
- Freshly ground black pepper to taste
- 2tablespoons olive oil
- 2medium onions, 1 minced, 1 sliced thin
- 6cloves garlic, minced
- 2medium carrots, peeled and minced
- 11-inch piece ginger, peeled and minced
- 2teaspoons allspice
- 2teaspoons cumin
- 4cups canned plum tomatoes, crushed with their juice
- ¾cup black raisins
Nutritional analysis per serving (6 servings)
442 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 16 grams sugars; 49 grams protein; 937 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Season each piece of meat with ½ teaspoon salt and a few grinds of pepper. In an 8-quart stockpot, warm the oil over medium-high heat. Add the meats and brown on all sides, about 5 minutes for each side. Remove meat and set aside.
- Step 2
Add the minced onion, garlic, carrots and half the ginger to the pan. Lower heat to medium. Cook for 8 minutes, stirring occasionally. Stir in allspice, cumin and 1 teaspoon salt and cook for 1 minute.
- Step 3
Return the beef to the pot, add the tomatoes and cover. Simmer for 20 minutes. Add the veal and simmer for 1 hour. Add the remaining ginger and the sliced onion and simmer for 30 minutes. The meat should be tender enough to pull apart with a fork.
- Step 4
Remove the meat. Continue to simmer the sauce while the meat is cooling. When the meat is cool enough to handle, tear it into bite-size pieces. Return to the pot. Stir in the raisins and season with the remaining salt and pepper to taste. Simmer for 5 minutes. Serve with couscous or pasta.
Private Notes
Comments
Its a powerful taste this dish can get. Important is the time the ingredients are given to simmer. The longer the better. Control of enough liquid is of course.