Name: Veal stew with pineapple and tomato
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 4 servings
Cuisine: Vietnamese
Ingredients: 1½ cups fresh pineapple chunks; 2 tablespoons butter (or use all oil); 2 tablespoons neutral oil, such as canola or grapeseed; 1½ cups peeled turnips or daikon radish cut into 1-inch chunks; Salt and freshly ground black pepper; 1 cup roughly chopped onions; 1 cup chopped tomatoes; ½ cup tamarind puree (see Note); ¼ cup chopped cilantro; 1½ to 2 pounds of boneless veal shoulder, cut into 2-inch chunks; 1 small chile, stemmed, seeded, and minced; 2 tablespoons chopped garlic

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
1 hr 30

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Here we use the flavors we encountered over and over on a trip to Vietnam: pineapple, chile, tomato, and tamarind. It’s a wonderful combination of sweet, sour, and spicy, and it works perfectly with veal.

Note that the veal chunks are bigger in this—and the subsequent recipes—so the cooking time is longer.

Ingredients

2 tablespoons neutral oil, such as canola or grapeseed
2 tablespoons butter

Asia
Vietnam
Stew
Gluten-free
Southeast Asia
Spicy

Method

Put the oil and butter in a large skillet and turn the heat to medium-high. Season the veal well with salt and pepper. When the butter melts and its foam begins to subside, add the veal, turn the heat to high, and cook, turning only occasionally, until nicely browned, about 10 minutes. (Do this in batches if necessary.) Transfer the veal to a plate and pour off any exces

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Ingredients

Method

Part of