A festive stew of veal ribs with artichokes and tomatoes - Walla! Food

2022-04-07T05:32:38.868Z

A recipe for long-cooked veal with onions, artichokes, tomatoes and red wine. A festive and simple dish to prepare that always makes an impression when placed in the center of the table. Enter >>

A festive stew of veal ribs with artichokes and tomatoes

A festive, impressive and simple dish to prepare that always makes an impression when placed in the center of the table

Ines Shilat Yanai

07/04/2022

Thursday, 07 April 2022, 08:15 Updated: 08:22

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Veal ribs with artichokes and tomatoes - a delicious festive dish for Seder night (Photo: Alon Mesika)

Long-cooked veal ribs with lots of onions, artichoke slices, tomatoes and red wine.

This is a festive and simple dish to prepare that always makes an impression when placed in the center of the table.

Veal ribs are considered a quality piece, soft and delicious, they come with the bone, which is also important as giving flavor to the dish, do not give it up, ask the butcher to spread the piece with the bones.

Here you will find many more festive meat dishes for the holiday

Another great recipe for Passover

Live and forget: a family polka pot in red wine

To the full article

Veal ribs with artichoke and tomatoes

Recipe By: Ines Shilat Yanai, Walla!

Food

30 minutes work
Three hours in total
Easy to prepare
6 diners

Mediterranean
Recipes for Passover
fleshy
meat
Casserole dishes
Recipes to sit
kosher

Meat stew with artichokes, tomatoes and onions

Ingredients

- 5 tablespoons olive oil
- 3 large onions, halved and sliced
- 1.5-2 kg sliced veal ribs
- 6 tomatoes cut into quarters
- 10 sliced artichoke saucers
- 4 cloves of garlic slices
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 cups of red wine
- 2 as a tomato paste
- 3 tablespoons silane
To serve:
- Chopped coriander
For the conversion table, click here>

Preparation

How to make veal ribs with artichokes and tomatoes?

1 In a large pot that can be put in the oven, place olive oil and onions, fry them for about 5 minutes over a medium-high flame, while stirring.
2 Put the slices of meat in the hot pot and sear them well on both sides, about 5 minutes on each side.
3 Add the tomato quarters, garlic and artichoke slices and fry everything together for another 5 minutes.
Season with paprika, cumin, salt and ground black pepper and mix.
5 Pour the wine and bring to a boil.
Lower the flame and add tomato paste, sesame seeds and water until covered, about 5 cm above the meat.
Bring to a boil again, cover the pot with a matching lid or aluminum foil and place in the oven for two and a half hours at 160 degrees.
After two hours, check the amount of liquid and, if necessary, add a glass of liquid.
7 Serve in a center plate and sprinkle fresh coriander on top.