All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
In a large mixing bowl, add the veal, soy sauce, sugar, salt and pepper. Combine thoroughly, and then add the red wine marinade, making sure all the veal is coated. Cover with plastic wrap, then refrigerate for at least 2 hours or overnight for a better result.
Remove from the refrigerator and bring to room temperature. Remove the veal from the marinade, shaking to remove excess. Reserve the marinade.
For the veal: Heat a heavy-bottomed saucepan over medium heat, add the olive oil, thyme and bacon. Saute for 1 minute, then turn the heat to high. Add the veal and cook, turning, until all sides are browned, 3 minutes. Add the carrots and onions, and stir-fry for 2 minutes. Add the reserved red wine marinade. Bring to a boil, then reduce the heat to a low simmer. Cover and cook until tender, 1 hour 30 minutes.