Welcome and welcome again to Paulina Cuisine, this beautiful recipe community! In the southern hemisphere the cold is already feeling, and to cope with nothing better than eating stews and stews .
That is why today we share the veal recipe to the gardener , a traditional and popular stew, which is done with pieces of meat and colorful vegetables. A good grandmother recipe , of those dishes made with love, that just feeling their aroma in the house moves us to our childhood.
In this note we invite you to discover everything about this exquisite dish, the necessary ingredients, advice to prepare it and in the end, as always, an easy recipe to savor at home and prepare the pancito to wet in the sauce!
Content table
On the veal to the gardener
The veal to the gardener is a preparation that consists of cooking pieces of meat
with a variety of fresh and colorful vegetables in slow and relatively long cooking. The result is a tender and tasty meat , impregnated with the flavors of vegetables and a delicious sauce to wet a good French bread . A tasty and comforting dish, ideal for cold days.
To prepare the veal to the gardener, lean veal meat (such as the back or the sirloin), onion, carrots, peas (peas), potatoes, red peppers, tomatoes, meat broth, white wine, white wine, olive oil, garlic, parsley, salt and pepper. These ingredients are combined to obtain a perfect balance of flavors and textures on the final dish.
Origin and history of the veal to the gardener and its name
The veal to the gardener is a typical flesh "of grandmother" , so although its origin is not known, it is a classic of traditional cuisine in many countries, with variants and adaptations of each culture and region. This recipe has been transmitted from generation to generation, retaining its essence and flavor over time.
The expression "to the gardener" is used in gastronomy to indicate the presence of fresh vegetables on a plate, such as carrot, peas and other vegetables, which provide color to the recipe. In the case of the veal to the gardener, this implies that vegetables are an essential component of the preparation and contribute its characteristic flavor and texture.
Difference between veal to the gardener and veal ragout to the gardener
Although they share similarities, they are not exactly the same. In the veal to the gardener the meat is cooked in a stew with vegetables , while the ragout implies a slower and more prolonged cooking, resulting in an even more tender meat and with a more concentrated flavor.
4 tips to prepare the veal to the grandmother's gardener
- In order for the meat to be tender and juicy, it is important to seal it previously in a hot pan before incorporating into the stew.
- Cut vegetables into uniform pieces to ensure couple cooking.
- Add white wine to the stew to provide a touch of flavor and enhance the flavors of the ingredients.
- For a thicker sauce , mix a spoonful of flour with a little meat broth and add it to the stew.
The best meat cuts for this recipe
To obtain the best veal results to the gardener, it is best to use tender cuts of veal meat, such as spine, sirloin or skirt . These cuts are juicy and cook quickly, which makes them ideal for this dish.
However, other more accessible cuts such as Roastbeef, the palette or the Osobuco , previously cleaning the fat they may have. These cuts can be more fibrous, but are ideal for long cooking processes.
Gardener's veal recipe
Yield : 4 portions
Preparation time : 90 minutes
Ingredients
- 500 g of veal meat
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 2 carrots, cut into slices
- 1 potato (potato) cut into cubes
- 1 cup of fresh or frozen peas (peas)
- 1 red pepper, cut into strips
- 2 mature, peeled and chopped tomatoes
- 1 cup of meat broth
- 1 glass of white wine
- 2 bay leaves
- Aromatic herbs (thyme-romero)
- 2 tablespoons of olive oil
- 2 tablespoons of fresh, chopped parsley
- Salt and pepper to taste
How to prepare veal to the Step by Step
- Cut veal meat into medium pieces and season with salt and pepper. Take a large pot, with olive oil over medium heat and add the meat. Cook until it is golden all over. Remove and book.
- In the same pot, add the onion and chopped garlic, and cook until golden brown. Add carrots, red pepper and potato. Cook for a few minutes until vegetables soften slightly. Incorporate chopped tomatoes and cook for another 5 minutes.
- Take the meat again to the pot and spray with the white wine. Let the alcohol evaporate, with the uncovered pot. Then add the meat broth and bring to a boil. Lower the heat to half-low. Add the aromatic herbs, bay leaves and cover the pot. Let it cook over low heat for about an hour, or until the meat is tender. Add the peas in the middle of cooking.
- Sprinkle with chopped fresh parsley on the stew before serving. Accompany with a crunchy bark bread.
