Slow-cooking and red wine go together so well and so easily. In this recipe, pieces of tender veal are marinated before being browned quickly, then given time to cook slowly for melt-in-the-mouth results.






Skill level

Average: 3.8 (16 votes)


  • 1 kg veal, cut into large chunks
  • 2 tbsp olive oil
  • 1 tbsp dried thyme
  • 100 g smoked bacon
  • 2 carrots, roughly chopped
  • 2 onions, cut into wedges
  • 600 ml pinot noir
  • 200 g button mushrooms, quartered
  • 2 baguettes

Red wine marinade

  • 2 tbsp olive oil
  • 3 star anise
  • 1 tbsp dried thyme
  • 250 ml (1 cup) pinot noir
  • 1 tbsp Dijon mustard
  • 150 g pork liver pâté (mousse)
  • 1 tbsp salt
  • 2 tbsp sugar
  • 1 tsp cracked black pepper
  • 2 tbsp light soy sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 2 hours

To make the marinade, heat a small saucepan over medium heat. Add olive oil, star anise and thyme. Cook for 3 minutes or until fragrant. Add the pinot noir, mustard and pork liver pâté, reduce heat to low and cook, stirring to break up the pâté, for 5 minutes or until completely dissolved. Remove from heat and allow to cool.

In a large mixing bowl, combine salt, sugar, pepper and light soy sauce. Add veal. Combine well, then add pinot noir mixture, making sure all the veal is coated. Cover with plastic wrap, then refrigerate for 2 hours (or overnight for a better result).

Remove veal from refrigerator and bring to room temperature. Remove veal from marinade, shaking to remove excess. Reserve marinade.

Heat a heavy-based saucepan over medium heat. Add olive oil, thyme and bacon. Sauté for 1 minute, then increase heat to high. Add veal and cook, turning, for 3 minutes or until browned all sides.

Add carrot and onion and stir-fry for 2 minutes. Add reserved red wine marinade. Bring to the boil, then reduce heat to a low simmer. Cover and cook for 1½ hours or until veal is tender.

Remove lid, add mushroom and cook for a further 3 minutes. Serve with baguettes.