Braised Veal (Vitela Estufada) Recipe
Ingredients
Directions
- In a pan, begin by browning the onion in 4 tablespoons of olive oil.
- Add the garlic and saute everything.
- Add the meat, season with salt and pepper and let it brown.
- Add the carrots and crushed tomatoes.
- Let it cook for 5 minutes.
- Add the red wine and if necessary add a little water.
- Cook for 50 minutes on low heat.
- The cooking time may vary depending on the size of the meat cubes size.
- Once cooked, garnish with coriander and serve.
Adapted from a Recipe by: Receitas de Portugal
Nutritional Facts (Per Serving)
Frequently Asked Questions
What can I substitute for veal if I can't find it?
You can substitute veal with beef, lamb, or pork, keeping in mind that the cooking time may vary depending on the type and cut of meat you choose.
How should I store leftover braised veal?
Store any leftover braised veal in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove.
My braised veal turned out tough; what did I do wrong?
If your braised veal is tough, it may not have been cooked long enough or at too high of a heat. Make sure to cook it at low heat for the recommended time and consider using a meat tenderizer or choosing cuts that are better suited for braising.
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