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Slow-cooker Sicilian veal pot-roast
Slow-cooker Sicilian veal pot-roast
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Prep Time:
20 minutes
Cook Time:
315 minutes
Total Time:
335 minutes
Sicilian dish with savory anchovies and sweet currants for a unique flavor profile.
Ingredients:
  • 4.60 gm olive oil
  • 1kg veal rump roast
  • 1 brown onion, halved, thinly sliced
  • 2 carrots, sliced
  • 2 celery stalks, roughly chopped
  • 2 garlic cloves, thinly sliced
  • 125.00 gm dry white wine
  • 2 x 400g cans diced tomatoes
  • 45g can anchovies, drained
  • 1 cinnamon stick
  • Pinch of dried chilli flakes
  • 125.00 ml currants
  • 125.00 ml pitted black olives
  • 40.00 ml pine nuts, toasted
  • Fresh flat-leaf parsley leaves, to serve
  • Couscous, to serve
Instructions:
  • In a large deep non-stick frying pan over medium-high heat, warm up oil. Season veal generously with salt and pepper, then place it in the pan. Sear for 8 minutes, turning occasionally until veal is browned all over. Transfer the seared veal to the bowl of a 5.5 litre slow cooker.
  • Lower the heat to medium. Incorporate onion, carrot, and celery. Sauté, stirring frequently, for 5 minutes until softened. Introduce garlic and cook for another minute until fragrant. Pour in wine and cook for an additional minute. Add tomato, anchovies, cinnamon, and dried chili. Season with salt and pepper. Pour the mixture over the veal, cover with a lid, and simmer gently for 3 hours. Sprinkle with currants, cover once more, and continue cooking for an additional 2 hours or until the veal is tender.
  • Prepare the veal by slicing it, then generously sprinkle with olives, pine nuts, and fresh parsley. Serve alongside fluffy couscous for a delightful meal.

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