Wednesday, October 26, 2011

Ternera asada

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.

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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