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Categories:
veal shoulder beef chuck kosher salt freshly ground black pepper olive oil onions garlic carrots ginger allspice cumin tomatoes black raisins
Viewed: 23 - Published at: 4 years agoIngredients
- 1 1/2 pounds veal shoulder, in one piece
- 1 1/2 pounds beef chuck or sirloin tip, in one piece
- 2 tablespoons kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 medium onions, 1 minced, 1 sliced thin
- 6 cloves garlic, minced
- 2 medium carrots, peeled and minced
- 1 1-inch piece ginger, peeled and minced
- 2 teaspoons allspice
- 2 teaspoons cumin
- 4 cups canned plum tomatoes, crushed with their juice
- 3/4 cup black raisins
Method
- Season each piece of meat with 1/2 teaspoon salt and a few grinds of pepper.
- In an 8-quart stockpot, warm the oil over medium-high heat.
- Add the meats and brown on all sides, about 5 minutes for each side.
- Remove meat and set aside.
- Add the minced onion, garlic, carrots and half the ginger to the pan.
- Lower heat to medium.
- Cook for 8 minutes, stirring occasionally.
- Stir in allspice, cumin and 1 teaspoon salt and cook for 1 minute.
- Return the beef to the pot, add the tomatoes and cover.
- Simmer for 20 minutes.
- Add the veal and simmer for 1 hour.
- Add the remaining ginger and the sliced onion and simmer for 30 minutes.
- The meat should be tender enough to pull apart with a fork.
- Remove the meat.
- Continue to simmer the sauce while the meat is cooling.
- When the meat is cool enough to handle, tear it into bite-size pieces.
- Return to the pot.
- Stir in the raisins and season with the remaining salt and pepper to taste.
- Simmer for 5 minutes.
- Serve with couscous or pasta.
