Corsican · French
Veau aux Olives Corse
Corsican veal stew with green olives
A Corsican veal stew slowly braised with tomato, wine, herbs and briny green olives.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Corsican and French cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Veau aux Olives Corse
Ingredients
Main
Method
- 1
Brown the veal in batches in olive oil and set aside.
- 2
Soften the onion and garlic, then cook the tomato paste for one minute.
- 3
Deglaze with wine, return the veal and add stock, thyme and bay.
- 4
Cover and simmer gently until the veal is tender, then add olives for the final twenty minutes.
- 5
Uncover and reduce the sauce until it coats the meat.
Veau aux olives is a Corsican braise pairing tender veal with green olives, wine and maquis-style herbs.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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