Tender veal baked in Mavrodaphni wine and cognac sauce

A dish which you can serve with rice pilaf, fried or mashed potatoes or steamed vegetables. You can also cook the rice in the juices of the food, it will become delicious!

Adapted from a recipe of Argyro Barbarigou,
a prominent Head Cook and food author
Check out her site Argiro to discover more delicious recipes

Ingredients (for 5 people):
1 ½ Kg of veal shoulder (or other tender part), cut in portions
4 tbsp of olive oil
1 piece of pancetta, finely chopped (optional - I didn't add it)
2 onions, finely chopped
4 cloves of garlic, minced
1 tea-cup of dry red wine
1 tea-cup of Mavrodaphni wine (a red and sweet wine from Patras)
1/3 tea-cup of cognac
1 bay leaf
1 sprig of thyme (or 1/2 tsp of dried)
1 large strip of orange peel (unwaxed) (I used 1/2 tbsp of orange zest)
1 tbsp of tomato paste
2 ripe but firm tomatoes
salt
pepper

Method:
Preheat the oven to 170°C.

You will need a pot with a lid which can be used in the oven too.

So, add in the pot the pancetta (if used) and 1 tbsp of the olive oil. Sauté in medium-high heat for 3 minutes stirring with a wooden spatula until its aroma is freed but not to get any colour.

Add in the pot the rest of the olive oil and sauté the meat for about 4 minutes until they get coloured on all sides. Then add the onion and the garlic and sauté for another 5 minutes until the onion looks translucent.

Add the tomato paste while stirring with the spatula so to spread in the bottom of the pot. Pour over first with the cognac and then with the Mavrodaphni wine. Deglaze the pot scraping and rubbing with the spatula at the bottom with the help of the Mavrodaphni.

Add the red wine, the bay leaf, the orange peel and the thyme. Cut the tomatoes in half and squeeze to discard the seeds and their juice. Then cut each piece in half again and add in the pot. Season with salt and pepper and cover the pot with the lid.

Put in the oven and cook for about 2½-3 hours until the meat is very tender and the food is left with a nice rather thin sauce.

But, if you prefer a thicker sauce (as we do at home), after the meat is done transfer it with a slotted spoon onto a serving platter and boil the sauce for a bit longer on the cooker ring. Then serve pouring the sauce over the meat.