Veal Stew With Pineapple and Tomato
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2 tablespoons neutral oil, like canola or grapeseed
1 1/2 to 2 pounds of boneless veal shoulder, cut into 1 1/2-inch
or smaller chunks
1 onion, peeled and roughly chopped
1 tablespoon chopped garlic
1 small chili, stemmed, seeded, and minced, or 1/2 teaspoon
dried
red chili flakes, or to taste
Salt and freshly ground black pepper
1 1/2 cups pineapple chunks, preferably fresh
1 cup chopped tomato
1 1/2 cups peeled white turnip or daikon radish, cut into 1-inch
chunks, optional
2 limes
1/4 cup chopped cilantro leaves
1. Put a 12-inch skillet over high heat and, a minute later, add the
oil. Add meat, in one layer (you may have to use a little more
oil, and brown in batches; it*s worth the effort to cook in one
layer). Cook, undisturbed, until meat is nicely browned on the
bottom, about 5 minutes.
2. Add onion, garlic, chili, and some salt and pepper. Cook, stirring
occasionally, until onions soften and any bits of meat stuck to
the bottom of the pan are released, about 5 minutes. Add
pineapple, tomato and turnip; stir, reduce heat to low, and
cover.
Cook the stew for 30 to 40 minutes, or until the veal is tender.
Juice 1 lime, and quarter the other.
3. Uncover; if mixture is soupy, raise heat to high and cook,
stirring, until it thickens a bit. Add lime juice, then taste and
adjust seasoning. Cook about 5 minutes more. Taste and adjust
seasoning if necessary, garnish with cilantro, and serve with the
quartered lime. Yield: 4 servings.
If we were all like angels, the world would be a heavenly place.
*Angelique*
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