Braised veal and peppers is a beloved Italian dish that combines tender veal with rich tomato sauce and sweet bell peppers. This dish is a comforting meal that’s perfect for any occasion, offering both hearty flavors and simple ingredients. Whether you’re preparing it for a family dinner or a special celebration, braised veal and peppers never fails to deliver. The combination of veal, peppers, and savory tomato sauce creates an unforgettable culinary experience.
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Why You’ll Love Braised Veal and Peppers
This braised veal and peppers recipe is not only delicious but also incredibly easy to prepare. It’s a one-pot dish that requires minimal effort but offers maximum flavor. The veal becomes fork-tender as it simmers slowly in a rich tomato sauce, and the peppers add a touch of sweetness and texture to every bite. Whether you’re a novice cook or a seasoned chef, this dish is sure to impress your family and friends.
Ingredients for Braised Veal and Peppers
Here are the essential ingredients needed to make braised veal and peppers:
• Extra virgin olive oil: Adds richness and depth to the dish while sautéing the veal.
• Boneless veal, cubed: The main protein in the dish, veal is tender and absorbs the flavors of the sauce beautifully.
• All-purpose flour: Helps to coat the veal, giving it a light crispy texture when browned.
• Medium onion, diced: Adds sweetness and a mild flavor to the base of the sauce.
• Garlic, minced: A flavor enhancer that brings an aromatic richness to the dish.
• Dry white wine: Used to deglaze the pan and bring acidity to balance the richness of the veal.
• Tomato paste: Gives the sauce a deep, concentrated tomato flavor.
• Chopped tomatoes: Adds texture and body to the sauce.
• Chicken stock: A savory liquid base that helps braise the veal and peppers.
• Sugar: Balances the acidity of the tomatoes and adds a slight sweetness.
• Dry oregano: A fragrant herb that gives the dish an Italian touch.
• Fresh parsley, minced: Adds freshness and color to the finished dish.
• Red pepper flakes: A pinch of heat to complement the sweetness of the peppers.
• Bell peppers, thinly sliced: The star ingredient that adds color, sweetness, and texture to the dish.
• Red wine vinegar: Adds a slight tang to brighten up the dish.
• Kosher salt and pepper: Essential seasonings to bring all the flavors together.
• Rice or pasta for serving: Optional, but perfect for soaking up the flavorful sauce.
Alternative Ingredient Suggestions
If you’re looking to make adjustments based on dietary preferences, here are some alternatives to try:
• Veal substitute: If veal is unavailable, try using pork or chicken as a substitute for a lighter protein option.
• Gluten-free flour: Replace all-purpose flour with a gluten-free flour blend for a gluten-free version of this dish.
• Vegetarian option: To make this dish vegetarian, swap the veal for tofu or a hearty mushroom variety like portobello.
Step-by-Step Instructions for Braised Veal and Peppers
- Brown the veal: Heat olive oil in a Dutch oven or large pot over medium-high heat. Season the veal cubes with salt and pepper, then coat them with flour. Brown the veal in batches, removing it to a plate once done.
- Sauté onions and garlic: Add diced onions and minced garlic to the pot, cooking them until softened and golden.
- Deglaze with wine: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to cook off, stirring occasionally.
- Add tomato paste and tomatoes: Stir in the tomato paste and cook for a minute or two before adding the chopped tomatoes and chicken stock.
- Season the sauce: Add sugar, oregano, red pepper flakes, and parsley to the pot. Return the veal to the pot and stir everything together.
- Simmer the veal: Reduce the heat to low, cover, and let the veal simmer for an hour, stirring occasionally.
- Add the peppers: After an hour, stir in the bell peppers and a splash of red wine vinegar. Cover and continue cooking for another hour, until the veal is tender and the peppers are soft.
- Serve: Serve the braised veal and peppers over rice or pasta for a complete meal.
Tips & Tricks for Perfect Braised Veal and Peppers
• Check for doneness: Ensure that the veal is fork-tender after two hours of cooking. If it’s not quite there yet, continue simmering until it’s fully cooked.
• Add more flavor: For a richer sauce, you can stir in a small spoonful of tomato paste after adding the tomatoes.
• Storage: Braised veal and peppers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
• Freezing: This dish also freezes well. Just be sure to let it cool completely before transferring it to an airtight container for freezing.
Pairing Ideas and Variations
Braised veal and peppers is a versatile dish that pairs beautifully with a variety of sides. Here are a few ideas to elevate your meal:
• Side dishes: Serve it with creamy mashed potatoes, crusty bread, or a side of sautéed greens like spinach or kale for a balanced meal.
• Pasta options: If you’re serving it with pasta, consider wide noodles like pappardelle or fettuccine to complement the rich sauce.
• Spicy variation: Add a bit more red pepper flakes or a dash of hot sauce for those who love a spicy kick.
Make-Ahead Tips
You can prepare braised veal and peppers a day in advance to allow the flavors to meld. Simply store the dish in the fridge and reheat before serving. The veal will become even more flavorful as it sits.
A Taste of Italy in Every Bite
Braised veal and peppers is more than just a dish — it’s a reflection of Italian tradition and comfort. Whether you’re celebrating a special occasion or enjoying a simple family dinner, this recipe is sure to be a hit. With tender veal, sweet peppers, and a savory tomato sauce, every bite will remind you of the rich, heartwarming flavors of Italy.
Conclusion: A Comforting Classic to Savor
Braised veal and peppers is the perfect combination of tender meat, rich sauce, and sweet peppers that will satisfy any craving for a hearty meal. This dish’s simplicity and depth of flavor make it a timeless favorite for families and special occasions. With easy-to-follow steps and ingredients that come together harmoniously, it’s a must-try for anyone who loves Italian cuisine. Whether you serve it over pasta or rice, each bite is a celebration of tradition, comfort, and the joy of good food.
FAQ
1. Can I use other meats instead of veal in this recipe?
Yes, you can substitute veal with other meats like pork, chicken, or beef. Each will offer a slightly different flavor profile, but they will still pair wonderfully with the peppers and tomato sauce. Chicken is a lighter alternative, while pork or beef will provide a richer taste.
2. How do I know when the veal is cooked perfectly?
The veal is done when it is fork-tender, meaning you should be able to easily shred or break it apart with a fork. It should also be fully cooked through, with no pink remaining in the center. If you’re unsure, use a meat thermometer to check that it has reached a safe internal temperature of 145°F (63°C).
3. Can I make braised veal and peppers in a slow cooker?
Yes, you can! After browning the veal and sautéing the onions and garlic, transfer all the ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The result will be just as tender and flavorful.
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Braised Veal and Peppers
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Kosher
Description
Braised veal and peppers is a hearty Italian dish that features tender veal cooked in a rich tomato sauce with bell peppers. The dish is simple yet packed with flavor, making it perfect for any occasion. The slow-cooked veal becomes incredibly tender, while the peppers add sweetness and texture, complemented by the savory tomato sauce.
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 1/2 lbs boneless veal, cubed
- 1/4 cup all-purpose flour
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3/4 cup dry white wine
- 1 – 6 oz can tomato paste
- 26 oz chopped tomatoes (preferably Pomi)
- 1 1/2 cups chicken stock
- 1 tsp sugar
- 1 tsp dry oregano
- 1 Tbsp fresh parsley, minced
- Pinch of red pepper flakes
- 3 bell peppers, seeded and thinly sliced
- Splash of red wine vinegar
- Kosher salt and pepper to taste
- Cooked rice or pasta for serving
Instructions
- Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Season the veal cubes with kosher salt and pepper, then toss with the flour until well-coated.
- Brown the veal in two batches, adding more oil if needed. Remove the veal to a plate and add the onion and garlic to the pot.
- Reduce the heat to medium and cook the onion and garlic until softened and golden.
- Add the white wine to the pan and deglaze, scraping up any browned bits from the bottom of the pot. Cook until the wine is almost absorbed.
- Stir in the tomato paste and cook for 1-2 minutes before adding the chopped tomatoes and chicken stock.
- Season with sugar, oregano, parsley, and red pepper flakes. Return the veal to the pot and stir to combine.
- Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
- After 1 hour, add the bell peppers and a splash of red wine vinegar. Continue cooking for another hour until the veal is fork-tender and the peppers are soft.
- Serve the braised veal and peppers over cooked rice or pasta as desired.
Notes
- Check the veal for tenderness after 2 hours of cooking. If it’s not fork-tender, continue simmering until fully cooked.
- If you don’t have veal, you can substitute it with pork, chicken, or beef.
- For a gluten-free version, use a gluten-free flour blend.
- This dish can be made in advance and stored in the fridge for up to 3 days.
- For a spicier version, increase the amount of red pepper flakes or add hot sauce.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 412
- Sugar: 8g
- Sodium: 421mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 156mg
