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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A delicious stew where the veal is cooked on a sofrito base, wine, tomatoes, potatoes and carrots. Serve over white rice Ingredients:
2 lbs veal cutlets, leg |
10 sweet peppers |
2 ounces olive oil |
4 leaves recao or 1 bunch fresh cilantro |
1 cubanelle pepper |
1 yellow onion, chopped |
1 red bell pepper, sliced |
3 garlic cloves, minced |
1 tablespoon dried oregano |
12 ounces chopped tomatoes |
2 ounces chopped ham |
2 ounces alcaparrado |
6 ounces dry white wine |
1 tablespoon salt |
1 teaspoon black pepper |
2 ounces grape juice |
2 white potatoes, cubed |
1 sliced carrot |
Directions:
1. Season the veal with salt and pepper.
2. Prepare the sofrito by heating the olive oil in a pan, then adding the onions, cubanelle and sweet peppers, garlic, and ham. Brown these ingredients for 10 min, then add the veal and brown for 5 minute.
3. Add the recao or cilantro, cook for 1 min, then add the wine, grape juice and tomatoes. Let it simmer for 20 minute.
4. Add the potatoes, carrots, red bell pepper and alcaparrado, cover and simmer for 20 more min, or until potatoes and carrots are soft.
5. Adjust seasoning with salt as needed, serve over white rice.
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