Spiced-Veal-and-Beef Ragout

Ingredients

• 1 ½ pounds veal shoulder, in one piece
• 1 ½ pounds beef chuck or sirloin tip, in one piece
• 2 tablespoons kosher salt
• Freshly ground black pepper to taste
• 2 tablespoons olive oil
• 2 medium onions, 1 minced, 1 sliced thin
• 6 cloves garlic, minced
• 2 medium carrots, peeled and minced
• 1 1-inch piece ginger, peeled and minced
• 2 teaspoons allspice
• 2 teaspoons cumin
• 4 cups canned plum tomatoes, crushed with their juice
• ¾ cup black raisins

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    442 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 48 grams protein; 170 milligrams cholesterol; 2359 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Season each piece of meat with 1/2 teaspoon salt and a few grinds of pepper. In an 8-quart stockpot, warm the oil over medium-high heat. Add the meats and brown on all sides, about 5 minutes for each side. Remove meat and set aside.
2. Add the minced onion, garlic, carrots and half the ginger to the pan. Lower heat to medium. Cook for 8 minutes, stirring occasionally. Stir in allspice, cumin and 1 teaspoon salt and cook for 1 minute.
3. Return the beef to the pot, add the tomatoes and cover. Simmer for 20 minutes. Add the veal and simmer for 1 hour. Add the remaining ginger and the sliced onion and simmer for 30 minutes. The meat should be tender enough to pull apart with a fork.
4. Remove the meat. Continue to simmer the sauce while the meat is cooling. When the meat is cool enough to handle, tear it into bite-size pieces. Return to the pot. Stir in the raisins and season with the remaining salt and pepper to taste. Simmer for 5 minutes. Serve with couscous or pasta.

2 hours 30 minutes