This dish is an awesome make-ahead dish. Prepare all the components ahead of time, and combining it will be a snap. You can also serve all the components separately as a full course of braised veal, sautéed apples and roasted acorn squash.
- Cook Time
- Prep Time
- 2 pounds veal chuck or veal stew
- 1 large onion
- 2 garlic cloves
- 3 cups apple cider
- ¼ cup tomato paste
- 2 tablespoons honey
- 6 medium acorn squash, sliced in half
- 1 teaspoon cinnamon
- pinch of salt
- 1½ tablespoons canola oil
- 1 onion, thinly sliced
- 6 Granny Smith apples, peeled and diced into cubes
- Salt and pepper to taste
- ½ cup chicken broth/stock
- ¼ cup apple cider
- Pomegranate seeds
- Pumpkin seeds
- Baby arugula
1. Preheat oven to 350°F.
2. Place veal chuck, onions, garlic, apple cider, tomato paste and honey into baking pan.
3. Seal tightly with foil and bake for three hours. Set aside.
1. Preheat oven to 450°F.
2. Sprinkle cinnamon and salt on squash and spray with cooking spray. Roast for 30 minutes or until tender.
1. Heat pan to medium heat.
2. Add oil and onions. Sauté onions until translucent.
3. Add apples, salt and pepper and sauté for four minutes on medium heat, so apples get a nice color.
4. Add the broth and apple cider and simmer for 15 minutes, uncovered.
1.Shred veal and sauté in a pan over medium-high heat. Cook until veal becomes golden brown.
2. Pour in 1 cup of liquid from braised veal and simmer for 10 minutes.
3. Combine braised apples with veal.
4. Stuff mixture into roasted squash. Top with pepitas, pomegranate seeds, or baby arugula.
As seen in Joy of Kosher with Jamie Geller Magazine,
Fall 2013, subscribe now.