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Chomlek
Veal Stew
Chomlek is a traditional Macedonian stew featuring tender veal or baby beef slow-cooked with a generous amount of small pearl onions, garlic, and often carrots and dried red peppers. It's traditionally prepared in a sealed earthenware pot, creating a rich and flavorful dish.
ð§ ææ
- 1.5 kg Veal or baby beef(cut into 2-inch pieces)
- 1 kg Pearl onions(peeled)
- 10 cloves Garlic(minced)
- 3 medium Carrots(sliced)
- 2 pieces Dried red peppers(optional)
- 250 ml Red wine(or white wine)
- 2 tbsp Tomato purée
- 500 ml Beef broth
- 2 pieces Bay leaves
- to taste Salt
- to taste Black pepper
- 1 tsp Red pepper(ground)
- 3 tbsp Olive oil
- for garnish Fresh parsley
ðšâð³ äœãæ¹
- 1
Preheat oven to 150°C (300°F).
- 2
Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the veal pieces on all sides. Remove veal and set aside.
- 3
Add the pearl onions to the pot and sauté until lightly golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the tomato purée and cook for 1 minute. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let the wine reduce slightly.
- 5
Return the veal to the pot. Add the sliced carrots, dried red peppers (if using), beef broth, bay leaves, salt, black pepper, and ground red pepper. Stir to combine.
- 6
Bring the stew to a simmer on the stovetop. Cover the pot tightly with a lid (traditionally sealed with dough for earthenware pots) and transfer to the preheated oven.
- 7
Braise in the oven for 2.5 to 3 hours, or until the veal is very tender. Check occasionally and add a little more broth or water if it seems too dry.
- 8
Once cooked, remove the bay leaves. Adjust seasoning if necessary. Garnish with fresh parsley before serving.
ð¡ ããã®ã³ã
- âFor an authentic experience, use a traditional Macedonian earthenware pot (glogov grozd) and seal the lid with dough.
- âIf pearl onions are not available, use regular onions cut into quarters.
- âThe long, slow cooking time is key to tenderizing the veal and melding the flavors.
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- Add mushrooms along with the onions for extra depth of flavor.
- A splash of vinegar can be added at the end for brightness.