Veal prokado, one of the most delicious dishes of Kefalonian kitchen, is prepared with red wine, cloves and garlic.
1.5 kg veal (silverside or rump)
3-4 cloves garlic chopped
1/3 cup chopped parsley
3/4 cup of oil
half a cup of red dry wine
2 teacups tomato juice
Mix the garlic with the parsley, cloves, salt and pepper. Poke holes all over the meat and fill the holes with the mixture. In a skillet heat the oil and saute the meat until browned on all sides. Add the tomato juice, salt, pepper and cook the meat over low heat until tender. Remove from the pan, cut into slices without cutting all the way through, press it together and return it to the pot, pressed against the edges or tied to keep closed. Continue cooking over a low heat until the sauce thickens.