Pot-roasted veal and vegetables

At Sangre de Toro, we’re big fans of homemade Sunday lunch. If you’d like to surprise your family or friends and turn into a real first-class host, this pot-roasted veal and vegetables paired with a Sangre de Toro Rioja will be a recipe for success.

STEPS:

1
First, season the piece of veal with salt and pepper and sear it in a pot with some hot oil in it.
2
Once the meat has browned on both sides, remove it from the pot and slice it into 2-cm fillets.
3
Peel, wash, and cut all the vegetables: potatoes, carrots, onion, leek, and red pepper.
4
To cook the vegetables, add a little more oil to the pot you used to sear the meat. Start with the potatoes, carrots, and onion.
5
Then, add the leek, red pepper, garlic, and seared veal.
6
After about 30 minutes, check the seasoning and doneness of the vegetables and meat. If needed, leave it to cook for 10 more minutes.
7
To give it the expert touch, scatter a bit of rosemary on top when you go to serve it – and don’t forget the Sangre de Toro Rioja. Enjoy!

RECIPE INGREDIENTS

1 kg of veal

4 potatoes

2 carrots

1 onion

1 leek

1 red pepper

3 cloves of garlic

Olive oil

Salt and pepper

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