Today’s June 1st and when a new month begins, it’s customary for Greeks to salute one & other with a “Kalo Mina” or a wish for a “good month”.
With the onset of a new month also comes the notion of new ideas. I thought it would be neat to “try out” a new dish and use my parents as the “guinea pigs”.
I couldn’t decide what to eat today…no….we (the family) couldn’t decide on what to eat today. Negotiations for dinner ideas went all morning and then finally it was decided…we were going to have ΜεθυσμÎνο μοσχάÏι or Drunken Veal. For those that can read Greek, my approach to this dish took a little detour from the original linked recipe but I think I’ve done the recipe justice.
My mother has never cooked a Greek traditional dish in this way using beer but I have seen some Greek recipes floating around with the use of beer and this dish sold me.
For those more familiar with Greek cuisine, this dish was reminiscent of a Kokkinisto but here beer is used as the braising liquid rather than wine.
For those not familiar with Kokkinisto, the closest dish I can think of is the French Beef Carbonnade.
I know we’re almost into summer but you can count on “iffy” Canadian weather to through a wrench into grilling plans. If you hankering for a comfort dish, perhaps it’s a cool, rainy day outside or you one of those folks living in the souther hemisphere…come into my kitchen, have a seat and let’s try some Drunken Veal.
Veal (ΜεθυσμÎνο μοσχάÏι)
(for 6)
1 kg. stewing veal, cut into large cubes
1/2 cup olive oil
flour for dredging
2 large onions, roughly chopped
4 carrots, peeled and cut into thin, round slices
1 cup of good canned plum tomatoes, hand crushed
1 can of lager or pilsener
salt and pepper to taste
1 cup of water
3 bay leaves
6-7 whole allspice
1/2 cups of cremini or button mushrooms, quartered
salt and pepper to taste
Pre-heated 350F oven
- Cut your veal into cubes and pat-dry. Season some all purpose flour with salt and get an oven-safe pot or Dutch oven warmed over medium-high heat. Add your olive oil and just when it gets hot, brown your veal in batches and reserve.
- In the same pot, add your onions, carrots and saute for 5-7 minutes to soften. You may add some water to help deglaze the brown bits.
- Add your bottle of beer, bay leaves, allspice berries, crushed plum tomatoes, mushrooms and water and bring to a boil. Season with some salt and pepper, place the lid on and throw into your oven.
- Allow your Drunken Veal to braise for 90-120 minutes or until the meat is tender and separates with a fork. Adjust seasoning with salt and pepper and serve hot over a bed of egg noodles or rice pilaf (as I’ve done here).
44 Responses
Well THIS girl in the Southern hemisphere is definitely going to try this pretty soon. It looks packet with flavor.
Well THIS girl in the Southern hemisphere is definitely going to try this pretty soon. It looks packet with flavor.
Well THIS girl in the Southern hemisphere is definitely going to try this pretty soon. It looks packet with flavor.
Well THIS girl in the Southern hemisphere is definitely going to try this pretty soon. It looks packet with flavor.
Well THIS girl in the Southern hemisphere is definitely going to try this pretty soon. It looks packet with flavor.
Well THIS girl in the Southern hemisphere is definitely going to try this pretty soon. It looks packet with flavor.
Well THIS girl in the Southern hemisphere is definitely going to try this pretty soon. It looks packet with flavor.
Well THIS girl in the Southern hemisphere is definitely going to try this pretty soon. It looks packet with flavor.
Well THIS girl in the Southern hemisphere is definitely going to try this pretty soon. It looks packet with flavor.
Iffy is right. It was so hot and noe its cool. I couls eat this any time of year. So satisfying.
Sounds great! I have used beer with roasts and turkeys so I know this tasted as good as it looks. As for Canadian weather, at least it allows us the opportunity to enjoy such meals year round! :)
…it all depends on what your definition of summer is! Cool and rainy sounds very familiar. This dish looks quite tasty.
This is right up my alley, Peter. I have made veal similarly (and lamb too) and it’s so tasty! Yours looks delicious. I hear you about that pesky weather. Kalo mina!
This looks just great, Peter. I’ve used beer in pork recipes, but never in a veal dish. Definitely worth a try.
Like you, I enjoy “kokkinisto” made with wine. The only hard part about making it with beer would be to stop myself from drinking it! Looks great and I’m sure it tasted just as good. Kalo mina…
Wow, Veal! Now that has to be one heck of a tender stew! Love all the ingredients! Cheers!
I love just about anything braised in beer! Looks good!
We had a rainy day yesterday so this could have been on the menu:D Once I have flashed up the grill though it is hard to go back:D
Yummmmmmm – I could imagine eating this on a cold day… or a warm day… as long as I had a cool beer next to it!
Delicious. I think stewing meats are always good.
If you cook them properly they taste really soft.
Here in Belgium we also make Beef Carbonnade, which is made with dark beer. And we eat them with fries
When do you not do a recipe justice? And your photos are always mouthwatering – unlike my own, rushed in before the starving hordes descend upon the “passthrough” en masse to devour whatever is placed before them! I do intend to try your almond cookies this week. Luckily for my dearly beloved, most of the kids don’t like almonds, so he’ll get to properly enjoy them!
And happy first (or 2nd) of June to you!
I have some stewing veal in the freezer that has been begging to be put to good use. This looks delicious and like just what I’ve been craving.
I have some stewing veal in the freezer that has been begging to be put to good use. This looks delicious and like just what I’ve been craving.
I have some stewing veal in the freezer that has been begging to be put to good use. This looks delicious and like just what I’ve been craving.
I have some stewing veal in the freezer that has been begging to be put to good use. This looks delicious and like just what I’ve been craving.
I have some stewing veal in the freezer that has been begging to be put to good use. This looks delicious and like just what I’ve been craving.
I have some stewing veal in the freezer that has been begging to be put to good use. This looks delicious and like just what I’ve been craving.
I have some stewing veal in the freezer that has been begging to be put to good use. This looks delicious and like just what I’ve been craving.
I have some stewing veal in the freezer that has been begging to be put to good use. This looks delicious and like just what I’ve been craving.
I have some stewing veal in the freezer that has been begging to be put to good use. This looks delicious and like just what I’ve been craving.
This is my kind of food Peter! It looks wonderful.
I guess we all need comfort food at one time or another despite the seasons…I have a big pot of soup on the stove!
This dish looks great Peter!
We actually have the sun out today, where I am in the UK (Shropshire)……Amazing!
But will this be our summer?
I HOPE NOT LOL
Love the look of that dish Peter – it looks really yummy!
Very Veal-icious in fact!
It looks wonderful Peter and great comfort food!
“Kalo Mina” Peter!
What can I say? I’m hungry and it’s all because of you ;)
I wish you could be here to help with the what-to-have-for-dinner issues….usually, I just bust out the Rice Krispies!
Dear Peter look delicious! rico,rico, “Kalo mina” friend, really I hope you have a nice month!! xGloria
Strangely cool, innit? I kind of don’t mind, as long as I get fed food like this! Looks delicious.
Appreciate the invitation, love to try some Drunken Veal with you all!
You know, my friend, one of these days you will run out of recipes! You just have to, dont’cha?
Delicious again, Peter. (‘*`)
Delicious Peter. Over here in the UK we have various meat and beer based stews or casseroles and I love them all!
By the way, will be making more sloe gin later this year so will let you know when the post is up – November December time.
Cheers
David
Nina, this dish should warm your belly and soul.
Glam, the weather’s looking up this week…flick on the A/C.
Sam, beer is underused in cooking, it really is a wonderful ingredient.
Laurie, you’ll have your bonafide summer when you’re in Limnos this year.
Elly, epeseis…I licked the plate! lol
Sticky, you’d be surprised and no beer bitterness.
Pete, I did have a beer while making this…i heart beer!
The chase…no knife needed here.
Pam, beer to drink, to eat…life’s good!
Val, I hear ya…the grill is the main cooking implement these days.
Kittie, meet me at the pub…my treat!
Happy, beef carbonnade is wonderful and this reminded me of the dish.
Marjie, don’t be so hard on yourself…your plate is full and you cook wonderfully.
Mike, isn’t it dang’hot already down in FLA?
Jan, your Shropshire-ese language has me in stiches!
Rosie, it hit the spot.
Maryann…hungry…get over here…din-din’s ready!
Catherine…snap, crackle & pop?
Thank you Gloria…a fine June to you too!
Ferdz, I’m all for the sun, heat…summer!
Lori Lynn…will you help with the table setting?
Heather…is that a challenge? The hopper of recipes is full…look out, MISSY!
David, the stouts and dark beer braises are wonderful and I am looking forward to more of your sloe gin chronicles.
This looks amazing! I recently went to a greek festival and I am on the hunt for recipes. Adding this one to my list!
It looks as a stew to me… and the beer surely gives it a glorious twist! I’ll bookmark this for the winter cold days :D. It seems that summer is getting here to stay… finally!!!