Veal stew with pineapple and tomato

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in

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

Method

  1. 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