Roasted Veal (Ternera Asada)
Origin: Castile, Spain
Source: Anonymous, 1921
Ingredients
- veal
- manteca (lard)
- salt
- white wine
- onion
- potato purée
Instructions
- Heat the manteca (lard) or oil in a large pan.
- Brown the veal thoroughly on all sides, seasoning it well with salt and white wine as it cooks.
- Add the onion strips to the pan and allow the meat to braise gently, covered, for about three hours, turning occasionally and basting with the cooking liquid.
- Serve with potato purée if desired.