Stewed veal with carrot, courgette and farinheira*
Vitor Sobral
Ingredients For 10 servings
Marinade
2kg of veal shank
2dl of extra virgin olive oil
4dl of white wine
Rosemary (to taste)
Parsley (to taste)
Cloves (to taste)
Sea salt (to taste)
Peppercorn (to taste)
Base:
1dl of extra virgin olive oil
40g of Ggarlic
150g of onion
2dl of white wine
Meat broth (to taste)
100g of Farinheira (Portuguese sausage made of flour)
Sea salt (to taste)
Peppercorn (to taste)
Garnish:
1dl of extra virgin olive oil
50g of garlic
250g of onion
200g of leek
450g of carrot, cut into cubes
450g of courgette, cut into cubes
Preparation (10 pax)
Marinada:
Cut the veal shank into cubes, and marinate (2 hours before starting the recipe) with olive oil, white wine, rosemary, parsley, clove, sea salt and peppercorn.
Base:
Strain the marinated meat, brown it in hot olive oil, and put the meat and the liquid mixture of the marinade aside for later. Cook olive oil with sliced garlic and chopped onion, adding the browned meat broth. Cover and cook for 45 minutes.
Emulsify the farinheira in some meat broth, and add to the mixture.
Garnish:
Sauté the carrot and courgette in hot olive oil, and put aside for later. Add the sliced garlic, onions and leek, cut into cubes and finally, the sautéed carrot and courgette. Season to taste and let it cook.
Serve in a soup plate, and gently top with chopped parsley.
Silampos products used in this recipe
