Braised Veal with Red Peppers (Pebronata)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tablespoons olive oil 900g/2 lb stewing veal, cubed 1 onion, chopped
3 cloves garlic, finely chopped 4 juniper berries, crushed 2 tablespoons plain flour
225m/8 fl oz dry white wine 400g/14 oz can chopped tomatoes 2 sprigs fresh thyme
1 bay leaf salt and freshly ground black pepper 2 large red peppers, deseeded and cut into strips
2 tablespoons chopped parsley



1 Preheat the oven to 160C/325F/gas mark 3. Heat half the oil in a heavy-based flameproof casserole. Brown the veal in batches over a high heat, removing to a plate when browned. Reduce the heat, add the remaining oil and the onion and cook gently for about 10 minutes, until transparent. Stir in the garlic and juniper berries and cook for a few seconds. Sprinkle in the flour, stir well and cook gently for 1-2 minutes. Add the wine and tomatoes and stir over a medium heat until thickened. Return the veal to the casserole. Add the thyme, bay leaf, and salt and pepper to taste. Cover and bake for 45 minutes. Add the red pepper strips and parsley and bake for about 45 minutes more, until the veal is tender. Remove the thyme sprigs and bay leaf before serving.

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