About this recipe:A simple, yet delicious way to cook a cheap cut of meat. Veal necks are slowly cooked in a well-seasoned tomato sauce. For the best flavour, allow the meat to sit in the refrigerator overnight before cooking.
Makes: 4 - 6 servings
1kg veal necks
2 tablespoons arrowroot powder
2 teaspoons sweet paprika
2 teaspoons caraway seeds
2 teaspoons smoked paprika
1 teaspoon steak seasoning
4 rashers bacon, roughly chopped
1 large onion, roughly chopped
1 (400g) tin chopped tomatoes
2 tablespoons aubergine and garlic dip/spread, such as baba ganoush
250ml vegetable stock
1 tablespoon tomato puree
2 tablespoons olive oil
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Preheat oven to 140 C / Gas 1.
Place arrowroot powder, sweet paprika, caraway seeds, smoked paprika and steak seasoning in a large stainless steel bowl; mix to combine. Add veal necks and coat thoroughly.
Heat olive oil in large frying pan over medium/high heat. Cook veal in batches and place in 1.5-2 litre casserole dish with lid.
Add bacon and onions to pan; cook until onions begin to soften. Add any arrowroot mixture left in bowl to pan. Stir through, 2 minutes. Stir in cherry tomatoes, stock, baba ganoush, vegetable stock and tomato puree. Let thicken a little.
Pour mixture over veal. Place lid on casserole dish making sure no steam can escape. (If in doubt place a layer of aluminium foil under lid). Cook in preheated oven for 2 hours. Serve with mashed potato, rice or pasta.
Veal necks can be purchased at your local butchers; you may need to preorder them. Baba ganoush can be found in Mediterranean speciality shops or in Greek restaurants.