Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Lard

  2. 2 lbs 908g / 32oz Veal shoulder - cut 1" cubes, and Seasoned with salt and pepper

  3. 2 Carrots - cut into 1 Spanish onion - cut into 1/4" dice

  4. 4 Red cherry peppers - cut into 2 tablespoons 30ml Paprika

  5. 7 oz 198g Speck - cut into 1/4" cubes

  6. 1/4 tablespoon 3.8ml Ground cloves

  7. 1/4 teaspoon 1 1/3ml Cinnamon

  8. 2 cups 474ml Red wine

  9. 2 Egg yolks - beaten Green Applesauce

  10. 8 Green apples - peeled, cored

  11. 1/2 cup 99g / 3 1/2oz Sugar

  12. 2 Grappa - (2 to 4 oz)

  13. 1 Cinnamon

  14. 1 teaspoon 5ml Salt

  15. 1 Lemon - juiced

  16. 1/4 cup 59ml Fresh chives

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a heavy-bottomed casserole, heat the lard until smoking. Add the veal pieces, 5 or 6 at a time, and cook until golden brown. Remove and add the carrots, onion, peppers, paprika, speck, cloves, cinnamon, and cook until softened, about 8 to 10 minutes. Add the wine and bring to a boil. Add the meat and return to a boil. Lower the heat and simmer for 1 to 1 1/2 hours, until the meat is very tender. Season with salt and pepper and allow to chill 4 hours in a refrigerator. Preheat the oven to 375 degrees. Roll out the strudel dough into a 10- by 14-inch rectangle. Place the cold veal stew in center and roll up like a strudel. Save cut scrap pieces of dough to garnish the strudel with a design or the name of a loved one ('Billy Bob', for example). Brush with beaten egg yolks, place on a cookie sheet and bake for 50 to 60 minutes, until golden brown and piping hot inside. Allow to rest 10 minutes and serve with Green Applesauce. Green Applesauce: Quarter the apples and place them in a saucepan over medium heat with the sugar, grappa, cinnamon, salt and lemon juice. Cook until soft and broken down, about 10 to 15 minutes. Remove from heat, stir in chives and serve immediately. This recipe yields 4 to 6 servings.


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