How to cook veal braised in white wine, recipe cooked in meat broth that includes lard and bacon among the ingredients, an ideal dish to be presented on important occasions.
Ingredients for 6 people
- 1 kg of veal nut
- 50 g of finely chopped lard
- 50 g of stretched pork belly
- 2 tablespoons of olive oil
- 2 glasses of dry white wine
- 1/2 liter of hot meat broth -also nut-
- 2 onions finely sliced
- 2 carrots finely sliced
- a pinch of strong paprika
- salt and pepper
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How to prepare veal braised in white wine
Cut the bacon into strips, then with a thin blade knife make long and spaced holes in the veal pulp and put the bacon strips inside.
In a saucepan, brown together with the chopped lard and the oil, onions and carrots, finely sliced, over a moderate flame and for ten minutes.
After adding the meat and browning it, turning it for about twenty minutes, then wet it twice with white wine, then raise the heat and let it evaporate completely, then add the salt, pepper, paprika and hot broth.
Cover and cook over medium heat until the meat is tender.
Slice the meat and place it on a tray, then sprinkle it with the cooking juices passed through a thin sieve.
