CookEat Recipe
Jewish-Style Veal with Vinegar, Raisins and Horseradish
Veal stew finished in a sharp raisin-vinegar sauce thickened with buttered crumbs and served with rice.
Method
Steps
Step 1
Put veal and proposed water in a covered pot, bring to a gentle simmer and cook until nearly tender, about 75–90 minutes. Cook rice separately near serving time.
Step 2
Add the measured vinegar, raisins, clove, cinnamon and horseradish. Simmer covered until veal is fork-tender and reaches at least a proposed 71 °C, about 30–45 minutes more.
Step 3
Rub fine crumbs with butter, stir into the bubbling sauce and cook until thickened and free of raw crumb taste. Season and serve veal and sauce with separate boiled rice.
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