Braised Veal Cubes with Olives and Red Onions Braised Veal Cubes with Olives and Red Onions

Braised Veal Cubes with Olives and Red Onions

Light veal casserole makes an elegant supper for 4. Flavoured with garlic, sundried tomatoes, olives and Madeira wine for a Mediterranean feel.

prep time
20 mins

cook time
2 hours

4 people


  • 450g/1lb lean veal shoulder cubes
  • Salt and freshly milled black pepper
  • 30ml/2tbsp olive oil
  • 1 large red onion, peeled and sliced
  • 2 garlic cloves, peeled and finely chopped
  • 30ml/2tbsp sun-dried tomato paste or 25g/1oz sun-dried tomatoes in oil, drained and finely chopped
  • 125ml/4floz Madeira wine
  • 425-600ml/¾-1pint good, hot beef stock
  • 5-10ml/1-2tsp dried mixed herbs
  • 25-50g/1-2oz pitted green olives, roughly chopped
  • Freshly chopped flat-leaf parsley, to garnish


  1. In a large bowl season the veal cubes. Meanwhile, heat half the oil in a large non-stick frying pan under a medium heat and cook the veal cubes for 2-3 minutes in batches until brown. Transfer to a large 1.2L/2pint casserole dish.
  2. Heat the remaining oil in the frying pan and cook the onion and garlic for 2-3 minutes until soft. Spoon into the casserole dish.
  3. Add the remaining ingredients to the casserole dish. Bring to the boil, reduce the heat, cover and simmer on the hob for 1½hours.
  4. Garnish with the parsley and serve with pasta or rice and seasonal vegetables.