VEAL CHUCK RECIPES RECIPES

Steps:

• 1. Place the beef in a large non-reactive bowl. Add the marinade ingredients, peeling and finely slicing the garlic first, then cover and refrigerate for at least 6 hours, or preferably overnight.
  2. Peel the baby onions. If using fresh, peel and roughly chop the tomatoes.
  3. Heat the oil over medium heat in a large saucepan and sauté the onions for 5 minutes or until softened. Remove with a slotted spoon and set aside.
  4. Sauté the beef, reserving the marinade, for about 8 to 10 minutes, or until browned on all sides.
  5. Return the onions to the saucepan, add the marinade, tomatoes and tomato purée and enough water to just cover the stew.
  6. Season generously with sea salt and freshly ground black pepper. Bring to the boil then simmer for 1½ to 2 hours, or until the beef is tender and the sauce has thickened.
  7. Serve with pasta and grated hard cheese, such as kefalotiri, pecorino or Parmesan.

Steps:

• Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
• In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
• Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.