Spiced-Veal-and-Beef Ragout

• 1 1/2 pounds veal shoulder, in one piece
• 1 1/2 pounds beef chuck or sirloin tip, in one piece
• 2 tablespoons kosher salt
• Freshly ground black pepper to taste
• 2 tablespoons olive oil
• 2 medium onions, 1 minced, 1 sliced thin
• 6 cloves garlic, minced
• 2 medium carrots, peeled and minced
• 1 1-inch piece ginger, peeled and minced
• 2 teaspoons allspice
• 2 teaspoons cumin
• 4 cups canned plum tomatoes, crushed with their juice
• 3/4 cup black raisins

1. Season each piece of meat with 1/2 teaspoon salt and a few grinds of pepper.
2. In an 8-quart stockpot, warm the oil over medium-high heat.
3. Add the meats and brown on all sides, about 5 minutes for each side.
4. Remove meat and set aside.
5. Add the minced onion, garlic, carrots and half the ginger to the pan.
6. Lower heat to medium.
7. Cook for 8 minutes, stirring occasionally.
8. Stir in allspice, cumin and 1 teaspoon salt and cook for 1 minute.
9. Return the beef to the pot, add the tomatoes and cover.
10. Simmer for 20 minutes.
11. Add the veal and simmer for 1 hour.
12. Add the remaining ginger and the sliced onion and simmer for 30 minutes.
13. The meat should be tender enough to pull apart with a fork.
14. Remove the meat.
15. Continue to simmer the sauce while the meat is cooling.
16. When the meat is cool enough to handle, tear it into bite-size pieces.
17. Return to the pot.
18. Stir in the raisins and season with the remaining salt and pepper to taste.
19. Simmer for 5 minutes.
20. Serve with couscous or pasta.

veal shoulder, beef chuck, kosher salt, freshly ground black pepper, olive oil, onions, garlic, carrots, ginger, allspice, cumin, tomatoes, black raisins

Taken from cooking.nytimes.com/recipes/9563 (may not work)