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Veal casserole stifado

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Ingredients for 4 Servings:

1-kg boneless veal cut in cubes

1½-kg of small onions

6-cloves of garlic

1-cup of olive oil

1-medium onion, finely chopped

3-tablespoons red wine vinegar

1½-cups of tomato juice salt, pepper

½-cup red wine

2-tablespoons tomato paste

2-bay leaves

10-peppercorns

Preparation method

Sauté chopped onion with olive oil until wilted. Add meat cubes and brown  evenly. Add salt, pepper and the vinegar.

Cover and simmer for five minutes. Then add wine the tomato juice and paste, the garlic and the bay leaves, cinnamon stick and pepper­corns.

Add 1½ cup vegetable stock or water, cover and simmer for 45 minutes or until meat is tender.

Peel the jackets of the onions by hand but be careful not to cut the bottom that holds the layers of the onions, just pinch cut the tail.

After having soaked them in water, drain and salt.

Fry until lightly browned and add them to the meat when it is ready.

Simmer altogether until all moisture has been absorbed and only the sauce remains

Serve with Green salad.

Chilled rosé or red Greek wine recommended