Veal tagine with pears and watercress


  • Serves: 4
  • Preparation: 20 min
  • Cooking: 1h30

1 kg sautée veal in cubes (shoulder)
4 c. olive oil
1 kg pear
200 g watercress
1/2 tsp. 1 tsp grated ginger
3 c. honey
Salt, freshly ground pepper


Cut the veal shoulder into cubes.
Pour the olive oil into a cast iron casserole dish and brown the pieces of meat for 5 to 8 minutes.
Add the grated ginger, mix. Salt and pepper.
Pour 25 cl of water and bring to a boil.
Cook, covered, over medium heat for 1 hour, stirring regularly.
Wash, seed and cut the pears into quarters.
When the veal is cooked, remove it and set aside.
Place the pears in the casserole dish, salt. Add 10 cl of water and continue cooking over low heat for about 15 minutes.
Rinse the watercress.
Remove the casserole from the heat and place the watercress. Close the lid and let the watercress stew for a few minutes. Remove the watercress and pears and set aside.
Pour the honey into the casserole dish, mix and reduce so that the sauce is smooth.
Place the veal pieces, pears and watercress in a dish, and drizzle with sauce just before serving.