Preparation
Heat oil in a large pan over high heat. Cook onion and garlic for 7 minutes or until softened. Add veal, turmeric, basil, stock cubes, chilli and 500 ml water, cover and cook over low heat for 1 hour or until veal is tender.
Add potato and cook for 20 minutes or until tender. Add bok choy and cook for a further 10 minutes or until wilted. Serve with extra basil sprigs.
Add potato and cook for 20 minutes or until tender. Add bok choy and cook for a further 10 minutes or until wilted. Serve with extra basil sprigs.
Ingredients
- 2 tbsp olive oil
- 2 large onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 kg bone bucco (veal shin pieces)
- 3 tsp ground turmeric
- 3 basil sprigs, plus extra, to serve
- 2 beef stock cubes
- 2 red bird’s eye chillies, chopped
- 2 potatoes, peeled, cut into 2 cm cubes
- 3 bunches bok choy, thickly sliced
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