Ternera asada (pot roast veal)
In Spain, calves are not killed when very young and so veal is an older meat which resembles British beef. This makes it a good meat for pot roasting. When cooked on top of the cooker, the joint can be served with a potato purée and selection of vegetables.
Seal the meat in hot oil in a flame-proof casserole. Add the wine, onion and seasoning. Cover the casserole and cook on a low heat slowly for two hours. Remove the meat and thicken the juices to
make a gravy.
In Spain, calves are not killed when very young and so veal is an older meat which resembles British beef. This makes it a good meat for pot roasting. When cooked on top of the cooker, the joint can be served with a potato purée and selection of vegetables.
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| Ternera asada (picture by jlastras) |
- 2.25 lb / 1 kg veal
- 2 tbsp oil
- 1 glass white wine
- onion, chopped
- salt and pepper
Seal the meat in hot oil in a flame-proof casserole. Add the wine, onion and seasoning. Cover the casserole and cook on a low heat slowly for two hours. Remove the meat and thicken the juices to
make a gravy.
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