The Round of veal that we offer here at recipesgratis.net we have roasted in the oven. Although it takes time, it is very practical. From the Spanish sauce you will find variants and versions, here we present a light and very tasty option, in which we have replaced the typical bacon with the black pudding. Learn how to cook it with these simple steps.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to do veal in Spanish sauce: |
| 850 grams of Redondo de vertera 1 unit of morcilla 2 branches of celery 1 unit of zucchini 1 carrot unit 2 units of tomato 2 sheets of laurel 1 jet of olive oil ½ glass of viino white 1 pinch of salt 1 pinch of oregano 1 pinch of black pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with red wine, |
Ingredients to do veal in Spanish sauce:
1. The veal round will buy it in the one-piece butcher shop. Ask to clean the sides of the sides. With about 850 grams it is enough for four people; If you choose a larger piece, keep it for baked cooking times. For Spanish sauce, you can include an onion, and you can also replace the black pudding with bacon, or eliminate this ingredient. But we advise you to try this version …
2. To prepare the veal round in sauce we first put the oven to 210ºC and wash and chop the vegetables: tomatoes, carrot, zucchini and celery. We mix them.
3. In a source for the oven we place the veal piece and, around it, the chopped vegetables. We water everything with a good stream of extra virgin olive oil. We introduce it in the oven for 15 minutes at 210ºC.
4. After this time, we open the oven and salt and pepper the veal in Spanish sauce. We add salt, black pepper, oregano and laurel leaves, although we can also opt for other spices.
5. We close the oven again and lower the temperature to 190ºC. The veal round must be cooked for about 35 more minutes. Calculate the time according to the weight of your piece: 20 minutes for each half kilo of meat.
6. After this time the meat will already be ready. We take out the source from the oven and set aside the veal, while we take care of the Spanish sauce. We put the fountain on the fire and add to the vegetables the black pudding in pieces and the half glass of white wine. We let it be cooked for about 10 minutes over medium heat.
7. vegetables are already ready. Now we pass them through the blender so that the Spanish sauce is very fine.
8. We fille the veal round to proceed to place it, watering the meat with the previous sauce.
9. accompanies the round of veal in Spanish sauce with a red wine and, for example, a Panzanella salad. If you liked this recipe recipe.net do not hesitate to leave a comment or propose any variant.
