Puerto Rican Comfort Food: Veal Stew With Creamy Polenta

• 2 pounds veal shoulder, trimmed and cut into cubes
• 1 teaspoon kosher salt, plus more as needed
• 2 tablespoons dried oregano
• 6 tablespoons olive oil
• 4 cloves garlic, mashed to a paste in a mortar
• 2 cups good-quality red wine
• 1 onion, diced
• 1 cup sofrito
• 1 cup tomato paste
• 2 carrots, peeled and diced
• 4 bay leaves
• 4 fresh culantro leaves
• freshly ground black pepper
• 3 cups milk
• 1 tablespoon butter
• 1 teaspoon kosher salt
• 1/2 teaspoon granulated sugar
• 1 1/4 cups yellow cornmeal

1. In a large bowl, combine the veal, salt, oregano, 4 tablespoons of the oil, the garlic and the wine.
2. Mix well, cover and marinate in the refrigerator overnight.
3. In a heavy saucepan, heat the remaining 2 tablespoons oil over medium-high heat; add the onion and saute until translucent, 4 to 6 minutes.
4. Add the sofrito and saute for 2 minutes.
5. Add the veal with its marinade, stir well and cook for 5 minutes.
6. Add the tomato paste, carrots, bay leaves, culantro and 2 cups water and reduce the heat to medium-low.
7. Cover and cook, stirring occasionally, until the meat is tender and the sauce has thickened, about 1 1/2 hours.
8. Adjust the seasoning with salt and pepper to taste.

veal shoulder, kosher salt, oregano, olive oil, garlic, good, onion, sofrito, tomato paste, carrots, bay leaves, culantro, freshly ground black pepper, milk, butter, kosher salt, sugar, yellow cornmeal

Taken from www.foodrepublic.com/recipes/puerto-rican-comfort-food-veal-stew-with-creamy-polenta-recipe/ (may not work)