Veal stew with honey-cumin

3_06037 VEAL STEW with CARAWAY HONEY INGREDIENTS for 4 PERSONS 800 g of calf pulp, 600 g carrots novelle, a slice of bacon lying, 3 tablespoons of honey, an onion, 2 cloves of garlic and some parsley sprig, a spoonful of cumin powder, 4 tablespoons of peanut oil, 4 tablespoons white wine vinegar, a sprig of fresh thyme, salt, pepper.

Cut the meat into pieces large enough.

Arrange the stew on a platter, sprinkle with the cumin and mix well.

Peel and chop the onion, mash the garlic cloves without Peel.

Wash and scrape carrots (you can retain their green tuft).

Take slice of bacon into pieces not too small rinse the parsley and tamponatelo with kitchen paper.

Heat the oil in a thick-bottomed saucepan and sauté the veal stew at high flame stirring often so they become browned evenly.

Add the chopped onion, garlic, honey and the sprig of thyme.

Let it caramelize a few seconds with the honey, then Deglaze with the wine and vinegar with 1/2 l with lukewarm water.

Add the Diced Bacon, add salt and pepper and mix thoroughly.

Lower the heat, cover and simmer 2 hours, stirring occasionally.

Half an hour before the end of cooking, add the carrots.

Once cooked, place the stew with carrots to a serving dish and sprinkled the cooking with honey.

Chop the parsley, spolverizzatelo over the meat and serve immediately.