3 1/2-4 hrs.
3 pounds veal eye round
2 large onions, chopped
1 cup red wine vinegar
1 cup water
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon white sugar
10 whole cloves, or more to taste
2 bay leaves, or more to taste
2 tablespoons all-purpose flour
Salt and ground black pepper to taste
2 tablespoons vegetable oil
10 gingersnap cookies, crumbled
- Place veal, onions, vinegar, water, 1 tablespoon salt, black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
- Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over veal.
- Heat vegetable oil in a large Dutch oven or pot over medium heat; cook veal until brown on all sides, about 10 minutes. Pour reserved marinade over veal, cover and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove meat to a platter and slice.
- Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened, about 10 minutes. Serve gravy over sliced veal.
Source: Catelli Brothers