Veal with Garlic and Parsley
Don’t buy the best cut of meat for this dish ; this veal recipe needs lengthy cooking to amalgamate all the ingredients into a thick, rich sauce that is a garlic lover’s delight. In fact, veal is probably the wrong word for the meat used; in Italy, it would be "vitellone", in Greece "moschari" – a young steel but well beyond the milk-fed stage. Mashed potatoes are an excellent accompaniment.
- 2 pounds (1 kg) beef or red veal
- 1 tbsp butter
- 1-2 tbsp olive oil
- 1 bunch broad leaved parsley, chopped
- 1 head garlic, slivered
- 1 cup (240 ml) good quality white-wine vinegar
- salt to taste
- freshly ground black pepper to taste
Get the butcher to cut 12 slices of rump steak and tell him to pound them as he would schnitzel –until they are about 3-4 inches wide and 3/4 inch thick.
Finely chop the parsley and garlic or blend them into a thick paste
Prepare two plates: one with salt and freshly ground pepper and the other with flour. Dust the meat slices quickly on both sides in the salt and pepper, and then in the flour.
Make sure both sides of the meat are coated with flour.
Heat the butter with the oil in a non-stick pan and fry the meat slices very quickly, a few at a time, on each side to seal.
Remove and set aside, until all are done.
Take a large round saucepan with lid.
Layer the meat slices scattering with garlic and parsley between layers.
Then add the wine vinegar to the pan, topping up with water to barely cover the meat.
Bring to a boil quickly, then reduce heat, and simmer, covered, for at least one hour.
Test with a fork for tenderness; the dish is done when the meat starts to fall apart.
The consistency of the sauce should be thick.
If it is too watery, boil down rapidly; if it is too thick add a little water.
The vinegar is essential; its pungency counteracts the sweetness of the garlic.