Cooks this dish for paying guests · Verified chef · Answers buyers directly
3 h 35 min total55 min hands-onServes 6Medium
This recipe has reached the top of the ladder
LEGEND → —There is no thickener in it: the body comes from onions cooked down far enough and tomato reduced before the meat goes back in.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Veal shoulder000 g
Veal bones000 g
Ripe tomatoes000 g
Onions000 g
Garlic000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Reading a veal shoulder: seams, silverskin, which muscles to keep
Onions: the two points where people stop too early
Lidded clay pot against cast iron: evaporation over a two-hour braise
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 17 of the 22 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: judging when the onions are done — step 13 of 22.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Nodar Chkheidze watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
A crowded pan steams the veal grey
Tinned tomato flattens the sauce before the wine goes in
Coriander added at the start comes out as hay
The onions get a stage of their own long before the tomato arrives, and the moment you hand over between them sets the whole sauce.
Written by Nodar Chkheidze. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
901 people cooked it, 88% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
