Estofat de Vedella
Braised Veal Stew
Serves 4 as a main course, more as a tapas.
- A large couple of dashes of quality olive oil
- 1 large mild onion, chopped
- 2 medium tomatoes peeled and coarsely chopped
- 500 grams veal (2 inch chunks, leg and boneless shank)
- Combine and mix 1/2 cup of flour, 2 teaspoons pepper and 1 teaspoon salt (to coat the veal before browning)
- 500 grams of potatoes bite size, peeled
- 1 cup of brandy
- 1 cup of red wine
- 4 cloves of garlic, peeled
- 1 bouquet garni (or a few bay leaves and a stalk of thyme)
- Veal or beef stock
- 1/2 teaspoon salt
- Freshly ground pepper
- 1 tomato peeled and quartered
- 1/2 red pepper cut into large chunks (optional)
- 200 grams carrots, peeled and cut in to 2 to 3" pieces (optional)
- Dredge meat in the flour mixture
- In a deep cazuela or a dutch oven brown the meat in small batches (The meat should be very rare on the inside.)
- Remove and reserve the meat.
- Make a sofregit
- Return meat to the pot
- Add the whole garlic cloves
- Add the brandy and bring it to a boil. Flame the brandy.
- Add wine and bring it to a boil.
- Add the bouquet garni or the bay leaves and thyme.
- Cover and reduce to really low simmer for 2 hours. Thy not to peek.
- After the 2 hours has passed add the potatoes and quartered tomato.
- Add enough of the stock that the potatoes are more or less submerged. A little less is better.
- Return to a boil.
- Add the salt.
- Reduce to a simmer until potatoes are fork tender
- Remove bouquet garni or the bay leaves and thyme.
- Serve and pepper to taste.
Variation: Add carrots and or red pepper at the same time as the potatoes.
It is even more wonderful reheated after 24 hours in the refrigerator.