Meat in White Wine
- 3 ½ lb veal meat
- 3 onions
- 3 cloves
- 10 juniper berries
- extra virgin olive oil
- white wine
- salt and pepper
Slice the onions and soften them in a bowl in a little oil.
Add the meat cut into chunks after removing any gristle.
Stew over high heat, then pour in half of the wine, salt and pepper to taste, and add the spices.
Finish off cooking over low heat using the remaining wine.
Serve with a vegetable flan or boiled potatoes.