How to make
The veal tail is cut into thick slices and rolled in flour.
The pieces are sealed in hot olive oil, until they aquire a golden color on all sides and they are placed into a plate.
In the same fat with the addition of butter, add the chopped onions, leeks, carrots, parsnips and fresh garlic. The pot should be wide in diameter, not narrow, so that the vegetables are not in a thick layer.
Add salt, peppercorns, peeled and chopped tomato and bay leaves and fry for about 15 minutes on medium/high heat.
Add the veal tails and pour the wine. Leave the dish to boil and the alcohol to evaporate (for 4 minutes). Then pour the beef broth. The liquid should cover the products, so if necessary, add water at this or later stage of cooking.
When the dish is simmering, reduce the heat to the 4th degree (out of 9) and simmer under a lid slowly for 4 hours. Add liquid, if necessary.
The stewed veal is ready, when the meat easily breaks down from the bone.
It can be boiled longer if the veal tail slices are very large and thick. But the obligatory rule is to cook over low heat, so that we have the desired result of a tender and delicious meat, which melts in your mouth, which is a real delicacy.
The well-cooked tails are removed with the bay leaves and the vegetables are mashed into a smooth sauce. In case the liquid is a lot, reduce it over high heat in advance.
The veal tails are served drizzled with the aromatic sauce and sprinkled with fresh parsley.
The dish is uniquely delicious, but it gets even better when it is left for a few hours or consumed the next day.
As an idea to complement this wonderful dish, I can suggest you to cook plain white rice with a little butter and serve it separately, so that everyone can add as much as they like in the sauce.
Another note I want to make is that when using rose wine, it is best to add a little paprika, so that the sauce does not become light in color. You do not need to do this with red wine, since the color becomes quite dark.
The veal tail in sauce is ready.
