Ingredients
- —600 g veal chuck, cut into pieces
- —1 onion, finely chopped
- —2 cloves of garlic, minced
- —1 carrot, diced
- —2 tablespoons balsamic vinegar
- —400 g diced tomatoes
- —200 ml stock
- —Salt and pepper
- —Fresh herbs like thyme or parsley
Instructions
Cut the veal into pieces and pat dry.
Season with salt and pepper, then sear until browned on all sides in a hot pan.
Add the onion, garlic, and carrot, and sauté briefly.
Deglaze with balsamic vinegar and let it reduce slightly.
Add the diced tomatoes and a splash of stock.
Bring to a boil, then lower the heat.
Let it simmer gently for 2 to 3 hours until the meat is melt-in-your-mouth tender.
Adjust the seasoning with extra balsamic vinegar, salt, and pepper.
Serve warm, optionally garnished with fresh herbs.
Serving Tip
A warm, comforting braised dish that develops deep flavors over time: tender veal, tomatoes, and a touch of balsamic come together to create a rich, rounded sauce. It’s the kind of classic that fills your home with inviting aromas and calm — perfect for a lazy Sunday when the braise has all the time it needs to become perfect. Serve warm and finish with fresh herbs for a touch of brightness. Delicious with a light salad or steamed vegetables.
Storage Tip
Store in the fridge and reheat within two days; braised dishes often taste even better the next day.