Braised Veal and Peppers Recipe: A Hearty Italian Classic

Name: Braised Veal and Peppers
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil; 2 1/2 lbs boneless veal, cubed; 1/4 cup all-purpose flour; 1 medium onion, diced; 3 cloves garlic, minced; 3/4 cup dry white wine; 1 (6 oz) can tomato paste; 26 oz chopped tomatoes; 1 1/2 cups chicken stock; 1 tsp sugar; 1 tsp dry oregano; 1 tbsp fresh parsley, minced; Pinch of red pepper flakes; 3 bell peppers, seeded and thinly sliced (green or a mix of green/red); Splash of red wine vinegar; Kosher salt and pepper to taste; Cooked rice or pasta for serving

Jump to Recipe

If you’re looking for a delicious and comforting meal, braised veal and peppers is the dish you need. This hearty Italian classic combines tender veal with a rich tomato sauce, bell peppers, and a mix of aromatic herbs. It’s perfect for a cozy family dinner or to impress guests at your next gathering. The flavors meld together beautifully, making this dish both satisfying and full of depth.

Why Braised Veal and Peppers is a Must-Try Recipe

Braised veal and peppers offers an incredible combination of flavors, making it an excellent choice for a comforting, filling meal. The veal becomes meltingly tender as it cooks slowly in the tomato sauce, absorbing all the flavors of the herbs and peppers. This recipe is easy to follow, requiring minimal effort to create a delicious meal that is perfect for a cozy night in or a dinner party. Not only is it full of flavor, but it’s also healthy, packed with protein from the veal and vitamins from the peppers.

Ingredients

Here’s a list of the key ingredients for braised veal and peppers:

• Extra virgin olive oil: Adds richness and helps brown the veal.
• Boneless veal: The star of the dish, becoming tender and flavorful as it braises.
• All-purpose flour: Coats the veal, helping it brown and thicken the sauce.
• Onion: Provides a savory base and sweetness when sautéed.
• Garlic: Enhances the aroma and adds depth of flavor.
• Dry white wine: Used to deglaze the pot and infuse the dish with acidity.
• Tomato paste: Intensifies the tomato flavor in the sauce.
• Chopped tomatoes: Forms the base of the rich, tomato sauce.
• Chicken stock: Adds liquid and richness to the braising sauce.
• Sugar: Balances the acidity of the tomatoes.
• Dried oregano: Adds an earthy, herby flavor.
• Fresh parsley: Gives freshness and color to the dish.
• Red pepper flakes: Adds a touch of heat to the sauce.
• Bell peppers: The main vegetable component, adding sweetness and texture.
• Red wine vinegar: Adds a touch of tang to brighten up the dish.
• Kosher salt and pepper: Season to taste.
• Cooked rice or pasta: To serve the veal and peppers over.

Alternative Ingredient Suggestions

If you don’t have certain ingredients on hand, you can easily swap them:

• Veal: You can substitute veal with beef or pork if necessary.
• Dry white wine: Use red wine or vegetable broth for a different flavor profile.
• Bell peppers: Feel free to mix up the colors or add spicy peppers for a kick.
• Chicken stock: Vegetable broth or beef stock can also work well.
• Red wine vinegar: Balsamic vinegar makes a great substitute for a deeper flavor.

Step-by-Step Instructions

Prepare the veal: Season the veal cubes with kosher salt and pepper, then toss them in flour to coat evenly.
Brown the veal: Heat olive oil in a Dutch oven or large pot over medium-high heat. Brown the veal in batches, ensuring each side gets a good sear. Remove the veal and set it aside.
Cook the onion and garlic: In the same pot, reduce the heat to medium. Add the diced onion and minced garlic, cooking until softened and golden.
Deglaze the pot: Pour in the dry white wine, stirring to loosen any bits stuck to the bottom of the pot.
Make the sauce: Stir in the tomato paste and cook for 1-2 minutes. Add the chopped tomatoes, chicken stock, sugar, oregano, parsley, red pepper flakes, and the browned veal. Season generously with salt and pepper.
Simmer the veal: Reduce the heat to low, cover, and let the veal braise for 1 hour, stirring occasionally.
Add the peppers: After 1 hour, add the bell peppers and a splash of red wine vinegar. Stir and cook for another hour, until the veal is fork-tender and the peppers are soft.
Serve: Serve the braised veal and peppers over cooked rice or pasta. Enjoy this comforting dish!

Tips & Tricks

Don’t rush the braising: The key to tender veal is slow cooking at a low heat. Be patient and let the flavors develop.
Adjust the seasoning: Taste the sauce before serving and add more salt, pepper, or red pepper flakes if needed.
Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a little stock if necessary.
Make-ahead: This dish can be made a day in advance and stored in the fridge. The flavors will develop even more overnight!

Pairing Ideas and Variations

Braised veal and peppers pairs wonderfully with a variety of side dishes. Serve it over pasta or rice to absorb the flavorful sauce. For a healthier option, try serving it with cauliflower rice or roasted vegetables.

Variations:

For a spicy kick, add more red pepper flakes or some chopped fresh chili peppers.
If you’re following a gluten-free diet, skip the flour or use a gluten-free alternative to coat the veal.

A Hearty, Flavorful Dish for Any Occasion

Braised veal and peppers is more than just a meal; it’s a comforting dish that brings people together. The tender veal, savory sauce, and sweet bell peppers make it a perfect choice for any dinner table. Whether you’re cooking for family or friends, this dish is sure to impress.

Conclusion

Braised veal and peppers is the perfect dish to bring a touch of comfort and flavor to your dinner table. With its tender veal, vibrant bell peppers, and rich tomato sauce, this Italian classic is sure to satisfy every appetite. Whether you’re cooking for a family dinner or hosting guests, this dish is easy to prepare and packed with bold flavors. Serve it over rice or pasta, and enjoy the warmth and satisfaction that comes with every bite. Don’t forget to enjoy the moment, as food like this is about more than just eating—it’s about sharing memories and celebrating good times.

Frequently Asked Questions (FAQs)

1. Can I use other meats instead of veal for this recipe?

Yes! While veal provides a unique tenderness, you can easily substitute it with beef, pork, or chicken. Beef works particularly well for a hearty alternative, while chicken provides a lighter option. Keep in mind that cooking times may vary depending on the meat you use.

2. How long does braised veal and peppers keep in the refrigerator?

Braised veal and peppers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it an excellent make-ahead meal. To reheat, simply warm it on the stove over low heat, adding a splash of stock if needed.

3. Can I freeze braised veal and peppers?

Yes, you can freeze braised veal and peppers for up to 3 months. Allow the dish to cool completely, then transfer it to a freezer-safe container. When you’re ready to eat, thaw it in the refrigerator overnight and reheat on the stove.

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