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Winter food: veal shoulder in chestnuts and sweet onions
When it is cool and rainy outside, we are looking for more invested dishes that will fill the house with a pleasant scent and make us warm at heart.
Chef Avi Bitton offers you an excellent recipe that will make you run to the kitchen and then serve to the whole family with love
Tags
calf
recipe
Chestnuts
meat
Winter dishes
Avi Bitton, in collaboration with Bitan Wines
Monday, 18 October 2021, 09:30 Updated: Thursday, 25 November 2021, 09:29
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In the video: Veal shoulder with chestnuts and sweet rings by Avi Bitton (Editing: Gilad Manheim)
Do not know if you noticed, but it is already quite cool outside and even a little rainy, which means that the most fun moment of the year has come for the cooks: winter food!
There is nothing more enjoyable and delicious when temperatures drop than hot and invested dishes that exceed our plate and therefore, in honor of winter Chef Avi Bitton pampers us with his recipe for veal shoulder in chestnuts and sweet onions - an excellent dish that will make you delicious in the mouth and warm in the heart.
Veal shoulder in chestnuts and sweet onions
Recipe By: Avi Bitton
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★
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20 minutes work
Three hours in total
Easy to prepare
6 diners
fleshy
meat
Casserole dishes
kosher
Veal shoulder in chestnuts and sweet onions (Photo: Nimrod Saunders)
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Ingredients
1 kg No. 5 (whole portion)
3 coarsely chopped carrots
2 onions cut into quarters
10 cloves of garlic cut in half
1 coarsely chopped celery root
1 coarsely chopped parsley root
½ Olive oil
200 grams of vacuum-peeled chestnuts
12 small peeled onions
2 tablespoons silane
1 tablespoon cornflour - diluted with a little water
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Preparation
How to make a veal shoulder with chestnuts and sweet onions?
1 Heat a heavy and wide pot well (one that can be put in the oven) and sear the piece of meat in olive oil from all directions.
Season with salt and pepper.
2 Add the root vegetables, pour water to cover and bring to a boil.
Cover and place in a preheated oven at 180 degrees, for two and a half hours or until the meat is tender.
3 Remove from the oven, cool the meat well, strain off the cooking liquid and keep them.
Slice the slice into thin slices and arrange nicely in a pan.
4 Boil the filtered liquid until it is reduced by half.
Add the cornflour after diluting with a little water and cook a little until simmering.
5 Pour the thick sauce obtained on the meat slices, add the onion chestnuts and sesame seeds and bake in the oven for about 30 minutes until the onions are charred. Serve.
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