An original step-by-step recipe with a photo of stewed veal in tkemali with spices in the oven. Plum sauce perfectly sets off the taste of meat, from which it acts in a new quality. I tell and show how delicious and simple it is to cook veal in the oven!
If you ask the question which plum recipes are most often prepared, the answer will, of course, be desserts. Perhaps few people will remember that this berry can be used to make serious dishes, like tkemali. This sauce is good on its own, serving as a bite to kebabs or steaks. But no less tasty is meat stew in it, for example, veal stew in tkemali with spices in the oven. This is a very successful cooking recipe, where the meat turns out to be incredibly tender, tasty and juicy. It is a pity that the computer does not convey the taste and smell that spread throughout the house.
The sauce in which the meat is stewed turns out to be sweet and sour. Tkemali gives meat an amazing taste and softens the fibers well, making them soft to the point where they are not even felt. The meat is simply amazing and just melts in your mouth. Therefore, even the toughest meat with dense working muscles and collagen fibers can be used for the dish. Since tkemali plum sauce will still soften them and remove the stiffness. The dish is ideally complemented by young boiled or baked potatoes. Serve it deliciously with pasta or rice.
See also how to cook veal with peppers and tomatoes.
- Caloric content per 100 g - 198 kcal.
- Servings - 3
- Cooking time - 1 hour 45 minutes
Ingredients:
- Veal - 1 kg (any part of the carcass)
- Ground black pepper - a pinch
- Tkemali - 150 ml
- Onions - 2 pcs.
- Salt - 1 tsp or to taste
- Vegetable oil - for frying
- Dried green onion powder - 1 tsp
Step-by-step cooking of stewed veal in tkemali with spices in the oven, recipe with photo:
1. Veal ribs are used in this recipe, but you can use any part of the carcass. Wash the selected piece of meat under running cold water and dry with a paper towel. Cut off the film with veins and excess fat. Cut the meat into medium sized pieces. Cut the ribs into segments.
2. Peel the onions, rinse, dry with a napkin and chop into thin quarter rings. If you wish, you can use garlic in the dish, cut it into thin strips.
3. Pour vegetable oil into a frying pan and heat well. Turn on a high heat and place the meat so that each piece is on the bottom of the pan, not on top of each other. Otherwise, it will not be fried, but stewed. Fry the veal quickly over high heat until golden brown on all sides. It will seal the juice inside and the meat will be juicy.
4. Add the onions to the pan, screw the heat to medium and fry the food for about 10 minutes until the onions are transparent.
5. Season the food with salt, black pepper, ground dried green onions and add tkemali.
6. Stir the food, cover the pan with a lid and send to the heated oven to 180 degrees. If the pan is not intended to be placed in the oven, transfer the meat to a heat-resistant dish.
7. Cook the stew in tkemali with spices in the oven for 30-40 minutes. Check it out periodically. If necessary, add more tkemali so that the meat is not dry.
See also a video recipe on how to cook baked veal in the oven.
