Veal stew natural
Jan's stewing veal is prepared sous-vide. Take the meat out of its packaging and place it in a preheated pan with butter. Heat for 5 to 10 minutes on medium-high heat. Don't forget to stir regularly during cooking. Do you prefer to prepare your braising veal in a microwave? Prick a number of holes in the foil and place the package on a plate in the microwave. Heat for 3 to 5 minutes at 630 watts. Sous-vide is a method of preparation whereby the food is vacuum-sealed first. Subsequently, it is prepared in water at a controlled temperature. The advantages? Flavour, juices, vitamins and minerals are preserved.
Prepare the couscous according to the instructions on the packet. Heat a frying pan over medium heat. Add 2 tbsp olive oil Fry the paprika and courgette, add salt, pepper and baharat. Mix this with the hot couscous. Finally, stir in the flat parsley.
Serve the hot veal stew in the middle of the hot plates, spoon the couscous with vegetables around it.
- 800 g stewing veal
- 300 g couscous
- 1 red pepper in small cubes
- 1 courgette in small cubes
- Olive oil
- 1 tbsp baharat (oriental spices)
- 1 bunch of coarsely chopped flat leaf parsley