Veal stewed in pomegranate juice and wine

This meat cooking option is perfect for a festive evening.

Ingredients

• veal - neck pulp with bone or ribs 1.5-2 kg
• onion 1 large piece
• garlic 4 cloves
• pomegranate juice (possibly cherry) 2 cups
• dry red wine 1 glass
• flour 3 tablespoons
• rosemary 1 sprig
• salt
• a mixture of peppers and peas
• chilli
• cinnamon on the tip of a knife
• bay leaf 1 piece

Directions

1. Prepare the meat - wash, dry well with paper towels and cut into large portions.
2. Salt each piece of meat and lightly sprinkle with flour, shake off excess flour.
3. Fry the meat in a well-heated pan on both sides until a crust appears in a small amount of vegetable oil in portions.
4. Place the fried pieces in a heat-resistant deep dish with a lid.
5. Saute the onion, cut into large half rings in a small amount of vegetable oil. Leave the garlic in the husk and crush each clove with the flat side of a knife blade. Add garlic, rosemary to the onion and fry a little more, adding the remaining flour. Pour in pomegranate juice and wine, add all other spices, stir and bring to a boil. Try the salt sauce.
6. Pour the sauce over the fried meat, cover and simmer in the oven for 2 - 2.5 hours at 170 ° C.
7. Put the finished pieces of meat on a dish, cover with foil and bake in the oven until serving. Strain the sauce and serve with the meat. Pomegranate seeds are suitable for decorating the dish.