Veal cap of topside Shakshuka

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal cap of topside

Difficulty: *

Cooking methods: frying stewing

Preparation

Cut the veal cap in cubes of 3 x 3 cm and panfry hot to sear. Put in a pressure cooker and add the broth, onion, garlic and passata and (pressure) cook for 30 minutes till tender. Take the meat out of the pan and strain and separate the sauce.

In a pan glaze the onions with the ground spices to taste (about a half to whole teaspoon each), add the bell pepper and fennel, stir and add the tomatoes and the sauce from the stew (so much that vegetables and sauce are balanced). Simmer for 10 minutes, add the meat, mix, taste and season to preferred taste. Divide into 4 cast iron shakshuka trays and heat to a boil. Break the egg in the middle of the tray and simmer till the egg white is cooked. Top with the fresh cut herbs.

Serve with bread, to soak up all the flavors.

https://youtu.be/AQT6FjvJH-4

« Back to the list Print recipe