Veal tajine with peas and garlic

Savory recipes Spring 1+ hour Recette de fête Easy Cocotte en fonte

Prep time

35 minutes

Cooking time

2 hours 20 minutes

Serves

4 to 6 people

The perfect recipe for Easter!

Method

Peel and Julienne the carrots
Peel and chop the onions
Crush 4 unpeeled garlic cloves, keep the others intact to cook with their skin
Heat some oil in the Dutch oven and sear each side of the veal cubes, then set them aside
Lower the heat and add the onions, the carrots, all the garlic cloves, and the cumin
Add the veal cubes, drizzle with honey and let caramelize, then add the previously heated veal stock and the rosemary, cover, and cook for 2 hours
Cook the peas in salted boiling water, then strain and cool with cold tap water.
Add the peas after the meat is cooked
Season as needed.
Serve with quinoa or semolina.

Ingredients

1 kg boneless veal shoulder, cut into large cubes
600 g fresh shelled peas
12 unpeeled garlic cloves
5 carrots
2 large yellow onions
80 g liquid honey
50 cl veal stock
½ sprig rosemary
5 g ground cumin

Utensil

Dutch oven

Why cook in a Dutch Oven?

Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.