Materials:
- 1200 g beef mouse cut into portions
- 2 onions, finely chopped
- 4 cloves of garlic, finely chopped
- 1/2 φλ. Balsamic vinegar with pomegranate
- ½ bunch chopped parsley
- 1/2 cup olive oil
- salt and 2 tbsp. black pepper
Execution:
- Steam the veal with the chopped onions and half of the olive oil over high heat until the meat is well blanched.
- Add the Pomegranate Balsamic Vinegar and let it evaporate for 2-3 minutes at most. Add two glasses of hot water to the pot, cover the pot, reduce the heat to medium and simmer for 1 hour and 40 minutes.
- Coarsely chop the black pepper and add it to the food along with the parsley and garlic. Continue cooking for 5-6 minutes.
