Veal tail with peas

Ingredients

• 900 g of veal tail
• 450 g of fresh green peas in pods
• 3 bay leaves
• 3 cloves of garlic
• 60 g of onion
• 3 sprigs of marjoram
• 3 sprigs of oregano
• 60 g of tomatoes
• olive oil
• salt
• pepper

Blanch the green peas and make a vegetable stock using the pods.

Blanch the veal tail in a large pot of water with the bay leaf, then cut it into pieces.

In a saucepan, sauté the garlic, marjoram, oregano, onion, and tomatoes in a little oil.

Add the tail, brown it, then moisten with the broth and simmer until the meat separates from the bone.

Blanch the green peas in salted water, drain them, and then plunge them into ice to stop the cooking process.

Remove the meat, blend, and strain the cooking liquid. Add the green peas and the meat, season with salt and pepper, and cook for a few minutes.