Veal with Carrots

Ingredients

• 1 piece veal (good quality)
• 1 onion, sliced into rings
• 1 head garlic
• 1 handful parsley
• 1 jícara olive oil
• 1 jícara broth (caldo)
• small amount lard (manteca)
• 0.5 jícara vinegar
• sufficient carrots
• as needed olives
• as needed potatoes, fried

Instructions

1. Place a piece of good veal in a cazuela (earthenware cooking pot) along with the sliced onion, garlic head, parsley, olive oil, broth (caldo), lard (manteca), and vinegar.
2. Bring to a very slow simmer and cook for approximately two and a half hours, until the veal is tender.
3. Press the onion well with a wooden spoon to break it down and thicken the sauce.
4. Transfer the veal to a serving platter and arrange the cooked carrots, olives, and fried potatoes around it as garnish.
5. Pass the sauce through a strainer before serving.