Veal in a tagine

Braised veal with jasmine rice is a dish that captivates with its flavor and refinement.

The veal is simmered slowly, allowing the meat to become incredibly tender and juicy, infused with the aromas of beef broth and demi-glace sauce, which lend it depth and richness of flavor. Every bite melts in your mouth, leaving behind vivid notes of spice and meat.

The dish is accompanied by fragrant jasmine rice, which gently absorbs all the juices and aromas, creating the perfect pairing with the meat. Hidden within the rice are dried fruits and chickpeas, which add a sweet note and a light nutty texture, bringing variety to this hearty dish.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Nurzhan Kilibaev

Ingredients

Portions :

100 gram

20 gram

10 gram

Beef bone broth

150 gram

10 gram

150 gram

5 gram

20 gram

step

Prepare all the ingredients: veal, vegetables, dried fruit, and aromatic Oriental spices.

Marinate the meat in the spices for 24 hours—during this time, the veal will fully absorb the flavors and be ready for slow cooking.

step

In a heated skillet, sauté the vegetables—onions, carrots, garlic, and celery—until tender and lightly golden, to bring out their natural sweetness and flavor.

step

Add the marinated veal to the vegetables and sauté everything together. The meat releases its juices, blends with the vegetable base, and develops its initial flavor.

step

Pour in the hot beef bone broth, then add the potatoes, thyme, and rosemary.

step

Transfer to the oven and simmer for 5 hours on low heat—the meat becomes incredibly tender and juicy.

step

Once the meat is cooked, add the demi-glace sauce and serve with jasmine rice, fresh herbs, and roasted chickpeas

Serve

Veal in a tagine is typically served with an emphasis on authenticity and served piping hot:

It is served directly in the tagine (a clay pot with a conical lid)—this helps retain the dish’s heat and aroma.

The lid is opened in front of the guest—for dramatic effect and to enhance the aroma.

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