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Veal stew with pickled chives

Veal stew with pickled chives


First chop the onion and crush the garlic. Put the oil in a saucepan and then put it on a very low heat. Put the onion and garlic in it and let the ones soften. Then add a little water for a quarter of an hour and be careful not to burn the onion.

Put the pieces of beef in the formed sauce (with bone if you have it) Pour the red wine over the meat then put the lid on the pan. After another quarter of an hour pour a cup of water and leave on low heat. for half an hour. After that, we put the diced tomatoes and a teaspoon of paprika and a little hot spice (I used a spice made of hot peppers, garlic and a little sugar, it is a very good and aromatic Thai spice), two bay leaves and six berries. enibahar, a little salt and pepper, to taste. Put the lid back on, and let it drop slowly for about an hour.

I served it with a garnish of flour rice noodles, or on the recommendation of Adrian Hadean with slices of bread.