1 kg lean veal
300 ml white wine
100 ml Organic Apple Cider Balsamic Vinoceti Vinegar
1 tsp black pepper grains
1 tsp clove beans
1 tsp allspice
100 ml soy sauce
salt and pepper
100 g butter
100 g dry prunes
100 g dry apricots
1 tbsp flour
400 ml cold water
a total of 145 minutes
Cut the veal into medium-sized cubes and place them in a large bowl, then pour the wine.
Add pepper, cloves beans, allspice and soy sauce, and sprinkle the Organic Balsamic Apple Cider Vinoceti Vinegar.
Rub the meat very well using your hands to make sure it is coated all over. Season with salt and pepper. Cover the bowl with foil and let sit in the fridge for about 1 hour.
Take out the meat and try to wipe out the spices as much as you can in the bowl with the marinade.
Melt the butter in a frying pan and put the meat in, then add the marinade and let it simmer for about 1 hour. Finally, add the dried fruit and the flour dissolved in water. Cook for another 15 minutes.
“The combination of veal, dry fruit, clove beans, allspice and Organic Balsamic Apple Cider Vinoceti Vinegar will definitely become your favourite for the chilly months. The meat is amazingly tender – just make sure it is fresh, and when teamed up with dry fruit and vinegar it, the result is one of a kind. Select a good red wine and enjoy!” “