Veal Stifado

Course : Greek
Serves: 5
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2 tablespoons olive oil
1 1/2 pounds lean veal -- in 1-1/2 inch cubes
2 cloves garlic cloves
1 teaspoon salt and freshly ground pepper
1/4 cup red wine vinegar
2 tablespoons dry red wine
3 medium peeled tomatoes -- chopped
1 large bay leaf
1 tablespoon white or brown sugar
1 1/2 pounds small white onions -- peeled
1/4 cup chopped fresh parsley
2 tablespoons butter -- cut into bits
1 piece cinnamon stick
3 whole cloves

Preparation / Directions:

In a baking-serving casserole, heat the oil, then add the veal and sauté on all sides. Add the garlic and season with salt and pepper. Stir with a wooden spoon, then add the vinegar, wine, tomatoes, bay leaf, sugar, and enough water to cover the veal. Arrange the onions over the meat, sprinkle the parsley and butter bits over the top, and slip the spices in between the meat and the onions. Shake the casserole a few times, then cover with an inverted plate to keep in place and cover tightly with a lid (using a little flour-water paste around the inside of the lid to seal if you wish). Bake in a slow oven (300F) for 2 to 2-1/2 hours or over minimum heat on a burner, until the veal and onions are tender. Remove from the heat and serve warm. Note: After peeling the onions, pierce the root end of each onion with the tip of a small, sharp knife, then slash again at a right angle to make a cross. This will keep the onion whole and intact during the cooking process.

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