Today’s June 1st and when a new month begins, it’s customary for Greeks to salute one & other with a “Kalo Mina” or a wish for a “good month”.
With the onset of a new month also comes the notion of new ideas. I thought it would be neat to “try out” a new dish and use my parents as the “guinea pigs”.
I couldn’t decide what to eat today…no….we (the family) couldn’t decide on what to eat today. Negotiations for dinner ideas went all morning and then finally it was decided…we were going to have ÎœÎµÎ¸Ï…ÏƒÎ¼ÎÎ½Î¿ Î¼Î¿ÏƒÏ‡Î¬ÏÎ¹ or Drunken Veal. For those that can read Greek, my approach to this dish took a little detour from the original linked recipe but I think I’ve done the recipe justice.
My mother has never cooked a Greek traditional dish in this way using beer but I have seen some Greek recipes floating around with the use of beer and this dish sold me.
For those more familiar with Greek cuisine, this dish was reminiscent of a Kokkinisto but here beer is used as the braising liquid rather than wine.
For those not familiar with Kokkinisto, the closest dish I can think of is the French Beef Carbonnade.
I know we’re almost into summer but you can count on “iffy” Canadian weather to through a wrench into grilling plans. If you hankering for a comfort dish, perhaps it’s a cool, rainy day outside or you one of those folks living in the souther hemisphere…come into my kitchen, have a seat and let’s try some Drunken Veal.
Veal (ÎœÎµÎ¸Ï…ÏƒÎ¼ÎÎ½Î¿ Î¼Î¿ÏƒÏ‡Î¬ÏÎ¹)
1 kg. stewing veal, cut into large cubes
1/2 cup olive oil
flour for dredging
2 large onions, roughly chopped
4 carrots, peeled and cut into thin, round slices
1 cup of good canned plum tomatoes, hand crushed
1 can of lager or pilsener
salt and pepper to taste
1 cup of water
3 bay leaves
6-7 whole allspice
1/2 cups of cremini or button mushrooms, quartered
salt and pepper to taste
Pre-heated 350F oven
- Cut your veal into cubes and pat-dry. Season some all purpose flour with salt and get an oven-safe pot or Dutch oven warmed over medium-high heat. Add your olive oil and just when it gets hot, brown your veal in batches and reserve.
- In the same pot, add your onions, carrots and saute for 5-7 minutes to soften. You may add some water to help deglaze the brown bits.
- Add your bottle of beer, bay leaves, allspice berries, crushed plum tomatoes, mushrooms and water and bring to a boil. Season with some salt and pepper, place the lid on and throw into your oven.
- Allow your Drunken Veal to braise for 90-120 minutes or until the meat is tender and separates with a fork. Adjust seasoning with salt and pepper and serve hot over a bed of egg noodles or rice pilaf (as I’ve done here).
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