Veal and Vegetable Gyuvech
In this version, the veal should be from the breast or shoulder and include some fat. The ancients knew the value of bone and marrow to the diet, so always added them to the pot. Bones contain minerals in a form the body can easily absorb and the marrow is a great source of good fats. If you don’t like or can't find veal, just substitute beef or pork. Gyuvech inherits its name from the large clay lidded bowls called gyuvech in which it is traditionally baked.
3 lbs. veal, cut into 2-inch cubes
3 Tbsp. butter
3 onions, coarsely chopped
1 veal marrow bone
1 eggplant, unpeeled, cut into 1/2-inch cubes
2-3 zucchini, cut into ½-inch circles
½ lb. green beans, cut into 1-inch lengths
1 pkg. frozen okra
1 tsp. salt
½ cup vinegar
3 potatoes, peeled and quartered
3 green peppers, seeded and cut into bite-size chunks
1 16-oz. can Italian peeled tomatoes
4-5 leaves of fresh mint, chopped
3 Tbsp. chopped parsley
1 Tbsp. chopped dill
salt and pepper
butter, to dot
In a large skillet, brown veal cubes in butter. Remove meat from the skillet and set aside. In the remaining fat, fry onions until transparent. In a large bowl, put chopped eggplant, zucchini and green beans; set aside. Add okra to 2 quarts boiling salted water with vinegar and let stand off the heat for 15 minute (this serves to de-gum the okra), drain and add to the vegetable bowl. Add the potatoes, green pepper, and tomatoes. Add the browned veal, mint, parsley, salt and pepper; mix thoroughly and let stand for at least an hour.
Pour the onions and fat into the bottom of an earthenware gyuvech. Put in the veal marrow bone; add the veal-vegetable mixture, dot with butter and bake at 300ºF for 2-3 hours, or until the veal and vegetables are soft. If the gyuvech starts to dry out, you can add some hot water. When cooked, remove the marrow bone and let rest 20 minutes before serving. Serves 8.
© Mother Linda's
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