Can I use a different type of meat for braised veal and peppers?

Yes, if you can't find veal or prefer a different type of meat, you can substitute it with beef or chicken. While veal has a delicate, tender texture, beef will still work well and provide a similar flavor profile. Just keep in mind that the cooking time might vary depending on the type of meat you use.

How long should I braise the veal?

For the best results, braise the veal for about 2 hours total—one hour with the veal and tomato sauce, and an additional hour after adding the peppers. This allows the veal to become fork-tender and fully absorb the rich flavors of the sauce.

Can I make braised veal and peppers ahead of time?

Absolutely! Braised veal and peppers actually tastes even better the next day as the flavors continue to meld. You can prepare it a day or two in advance and store it in the refrigerator. Just reheat gently before serving. It also freezes well for up to three months.

Braised Veal and Peppers: A Comforting Classic

Braised Veal and Peppers

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Braised veal and peppers is a classic Italian dish, featuring tender veal simmered in a rich tomato sauce with sweet bell peppers. This hearty meal is comforting and perfect for family dinners or special occasions.

Author: Kate
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Braising
Cuisine: Italian

Ingredients

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2 Tbsp extra virgin olive oil
2 1/2 lbs boneless veal, cubed
1/4 cup all-purpose flour
1 medium onion, diced
3 cloves garlic, minced
3/4 cup dry white wine
1 – 6 oz can tomato paste
26 oz chopped tomatoes
1 1/2 cups chicken stock
1 tsp sugar
1 tsp dry oregano
1 Tbsp fresh parsley, minced
Pinch of red pepper flakes
3 bell peppers, seeded and thinly sliced
Splash of red wine vinegar
Kosher salt and pepper to taste
Cooked rice or pasta for serving

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Instructions

Heat the olive oil over medium-high heat in a Dutch oven or large heavy-bottomed pot. Season the veal cubes with kosher salt and pepper and toss with the flour until well-coated.
Brown the veal in two batches, adding more oil if needed. Remove the veal to a plate and add the onion and garlic to the pot.
Reduce the heat to medium and cook the onion and garlic until softened and golden. Add the white wine to deglaze the pan and cook until the wine is almost absorbed.
Stir in the tomato paste and cook for 1-2 minutes. Add the chopped tomatoes, chicken stock, sugar, oregano, parsley, and red pepper flakes to the sauce. Season with kosher salt and pepper. Return the veal to the pot and stir.
Reduce the heat to low, cover, and cook for 1 hour, stirring occasionally.
After an hour, add the peppers and a splash of red wine vinegar. Adjust the seasoning and continue to cook for another hour until the veal is fork-tender and the peppers are very soft.
Serve over rice or pasta as desired.

Notes

Don’t rush the braising process—slow cooking ensures tender veal and a rich sauce.
If the sauce is too thin, simmer uncovered for a few extra minutes to thicken.
This dish can be made ahead of time and stores well in the refrigerator for up to 3 days.
For a gluten-free version, serve the braised veal and peppers over gluten-free pasta or rice.

Nutrition

Serving Size: 1 serving
Calories: 412
Sugar: 8g
Sodium: 421mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 14g
Fiber: 2g
Protein: 39g
Cholesterol: 156mg

Find it online: https://thecookingsisters.com/braised-veal-and-peppers/