Classic veal round

At home, I also cook traditional recipes, such as this classic veal round that has been so, so juicy, that I'm going to explain how I did it, to see if I can give you some new step or key that you did not know, and you get something better than before, but beware, like almost all traditional recipes or lifetime, requires time and care.

INGREDIENTS (4 pax):

• A veal round of about 1 kg (you can also use veal shank).
• 4 cloves of garlic
• 2 ripe vine tomatoes
• 1 large carrot or two medium carrots
• 2 spring onions
• 1 glass of white wine
• Meat broth ( approx. 700 ml)
• Olive oil
• Salt and pepper
• 2 bay leaves

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STEP BY STEP RECIPE:

1. First remove the fatty part (white) of the round, salt We season and brown in a pot with very hot oil to seal the meat. (This means that the toasting causes a crust to form, which will serve so that when cooking the meat all its juices do not come out, and in this way it is juicier). We turn it over so that it browns on all sides. Remove and reserve.
2. In the same oil, we brown over low heat and for about 15 minutes, the onion, garlic, and carrots, with a pinch of salt, then add the diced tomatoes and continue sautéing for another half hour, stirring occasionally.
3. Place the round inside the pot, pour the wine and turn up the heat until the alcohol evaporates, then cover with beef broth, add the bay leaves and close the pot and leave it in position 1 for an hour.
4. Once it has cooled, open the pot, remove the round and grind the sauce. If it is too liquid, leave it on the heat to reduce.
5. Cut very thin fillets, and serve with the sauce on top and creamy homemade mashed potatoes (add a lot of butter and cream and you will see how delicious!

I hope you like this classic veal round and remember to make the sauce with patience to make a difference!

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum