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Grandma's Veal with all the Super Traditional Secrets
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Preparation time: 15 minutes
Cooking time: pressure cooker 20 to 30 minutes
Total time: 1:30 hours
Servings: 6
Author: Stella Markou

Ingredients:
▪ 1 1/2 Kg veal meat
What kind of beef should we use for our stews ? Super Secret They Don't Tell You : Olive veal or knuckle veal
What should you know???
The (knuckle veal) shank is a front or rear end of the calf,
rich in collagen, and ideal for stews, soups and broths. // While
the (Olive veal) olive is the point of the neck and front of the
calf, suitable for stews, boiling and minced meat, depending
on the distance from the bone.
*Whatever meat you use, it should be at room temperature before sautéing. Never frozen.
** Never pierce meat with a fork, as it releases its juices. If you can't handle it, then use tongs.

▪Grandma always added good animal butter at the end of the meal, for extra flavor and aroma. Depending on the amount we add, we need, if we add, 1 tablespoon.

▪ 2 dry onions
▪1 clove of garlic using the CONFI Method or grated at the last minute
▪ 4 cloves clove spice
▪ 4 allspice grains
▪ 1 cinnamon stick
▪ 1 teaspoon salt 12 gr.
▪1/8 teaspoon black pepper
▪ 1/4 teaspoon freshly ground nutmeg
▪ 1/4 teaspoon meat spice mix
▪ 3/4 cup olive oil (100 -150 g)
▪ 250 g tomato juice
(We can replace it with: One tablespoon of tomato paste or fresh tomato / If the tomato is sour, add 1 teaspoon of sugar)
▪ 7 to 8 tablespoons of water
***To tell you the truth, my grandmother didn't add wine to this recipe, but the most ideal is red sweet wine.
▪ 1 glass of hot water 250ml

In the past, the grandmother: She would light a fire in the wood-fired oven at night, add her food to the clay pot. She would bake her food all night, so that it would be cooked and soft, so that it would become perfect. The next day at 12:00 noon, she would open the wood-fired oven, because she had lined it very well with clay. And it was Turkish delight...

Grandma would take the corn and grind it between two stones, creating cornmeal, and then grind the cornmeal a second and third time, creating cornflour.

If we add animal butter, we will add it shortly before
adding the cornflour mixture.

▪ 1 quarter cup water
▪ 1 teaspoon cornflower