* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the quinces. After you have peeled and cut the quinces, place them in a bowl with lemon water to prevent them from discolouring.
- Step 2: Prepare the veal. Heat the olive oil in a saucepan and add the veal. Sauté very well for 10-15 minutes until golden brown all over. After that, place the onions, garlic and carrots in the saucepan too and sauté for another 5-6 minutes until they soften. Finally, mix in the salt, pepper, rosemary, bay leaves, cinnamon, tomato paste and 3-4 glasses of water, until the meat is covered. Cook on medium heat for about 1 hour, until the meat is really tender.
- Step 3: Just before the veal is done, add the quinces, molasses and vinegar and stir well. Cook for another 15 minutes, until the meat is ready, the quinces have softened (but not melted) and the sauce has thickened.
- Step 4: Serve right away!
Ingredient List
- ground black pepper
- 2tbsp rosemary
- 2 cinnamon sticks
- 2 bay leaves
- 2tbsp tomato paste
- 1Kg veal (fat-free, cut into portions)
- 150ml extra virgin olive oil
- 2 large onions (chopped)
- 2 carrots (grated)
- 4 cloves of garlic
- 5 quinces (peeled and cut into quarters)
- 100g vinegar
- 150g molasses
- salt