Recipe: Veal with Olives

Name: Veal with Olives
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: French
Ingredients: 2.2 lb (1 kg) Corsican veal shoulder (Corsican veal is a young animal, so a pronounced dark pink color) cut into large cubes as for beef bourguignon; 2 thick slices of panzetta (Corsican bacon) re-cut into lardons; 2 tbsp tomato coulis from ripe tomatoes; 1 large onion thinly sliced; 2 cloves garlic peeled, degerminated and crushed with the flat side of a wide knife; 1 bay leaf; 2 generous pinches of nepita (Corsican "marjoram" - if you cannot find it, replace with thyme); 1 tbsp flour; 3.5 oz (100 g) green olives; 1 good glass of dry white wine (Malvoisie/Vermentinu variety); a little lard for browning (no olive oil; butter if you are allergic to lard but it will no longer be traditional); water

By Dubarry 5/5 (14 reviews) · 🍳 4 made it

Prep 20 min

Cook 60 min

Total 1h20

Servings 6 serv.

Corsican veal is a grass-fed calf with dark pink meat, nothing like factory farmed veal. Cut it into large chunks like beef bourguignon, then braise it slowly for one hour with smoked panzetta, a glass of Malvoisie wine, and green olives added at the end so they don't turn bitter. Corsican nepita (local marjoram) makes all the difference. Serve with fresh pasta or steamed potatoes to crush into the sauce.

Ingredients for 6 servings

Adjust for

servings

2.2 lb (1 kg) Corsican veal shoulder (Corsican veal is a young animal, so a pronounced dark pink color) cut into large cubes as for beef bourguignon
2 thick slices of panzetta (Corsican bacon) re-cut into lardons
2 tbsp tomato coulis from ripe tomatoes
1 large onion thinly sliced
2 cloves garlic peeled, degerminated and crushed with the flat side of a wide knife
1 bay leaf
2 generous pinches of nepita (Corsican "marjoram" - if you cannot find it, replace with thyme)
1 tbsp flour
3.5 oz (100 g) green olives
1 good glass of dry white wine (Malvoisie/Vermentinu variety)
a little lard for browning (no olive oil; butter if you are allergic to lard but it will no longer be traditional)
water

Step-by-step directions

1 Brown the veal in lard then the onion until lightly colored

2 Then add the panzetta (do not brown it too much or it will harden as it is already smoked) then flour (sprinkle with flour), coat everything well with the flour, cook the flour very lightly as for a blonde roux, add the tomato coulis and cold white wine, mix, add the bay leaf, nepita, pepper and do not salt (because of the panzetta and olives: adjust salt if needed at the end of cooking) and add water to cover.

3 Let cook gently for a good hour (test with a needle in a piece of veal). Add the olives only at the end of cooking (depending on your olives) to avoid diffusing too much bitterness.

Chef Patrick's Comment

Sadly too many times alas that this memorable dish can only be prepared with difficulty on the continent and even I am sure of it on its native land.

Frequently asked questions

Can I replace nepita with thyme if I can't find it?

Yes, that's already mentioned in the recipe. Thyme won't give the same aromatic signature, but it works fine. Use the same amount. Regular marjoram from a store is closer to Corsican nepita's profile.

How long does this dish keep in the fridge?

Three days, covered. The flavors actually improve the next day. You can also freeze it for three months. Thaw overnight in the fridge, then reheat slowly on low heat without boiling. The meat softens over a day or two.

Why add the olives only at the end of cooking?

Green olives release bitterness that intensifies with heat. Adding them 10 to 15 minutes before serving (or at the table) keeps them fresh and their flavor intact. Otherwise the sauce turns too harsh after an hour of braising.