Italian cuisine · Meat & Kebab

Vitello alla Genovese

Neapolitan braised veal whose sauce is created purely from two kilos of slowly collapsed onions.

Ingredients · for 6 servings

• 1 kg veal (shoulder, whole piece)
• 1.5 kg onions
• 2 carrots
• 2 stalks celery
• 150 ml dry white wine
• 4 tbsp olive oil
• 300 ml beef stock
• 1 bay leaf
• 60 g parmesan
• Salt, pepper

Instructions

1. Slice the onions into fine strips, finely dice the carrots and celery, and tie the veal with kitchen twine so it keeps its shape.
2. Heat olive oil in a wide braising pot and sear the meat over high heat for 8 min. on all sides until golden brown, then season with salt and pepper.
3. Layer carrots, celery and all of the onions around the meat, add the bay leaf, and steam covered over low heat for 30 min. until the onions have released plenty of juice.
4. Remove the lid and continue braising gently for 2 hr., stirring every 20 min. – the onions gradually collapse into a light brown, sweet mass.
5. Deglaze with the white wine, reduce for 10 min., pour in the stock, and simmer uncovered for another 30 min. until the sauce is thick and deep golden brown.
6. Slice the meat and serve with the onion sauce and plenty of grated parmesan – the remaining sauce is classically used as pasta sauce the next day.