?Veal in adobo sauce is a traditional Spanish dish made with veal, garlic, onions, white wine, and vinegar. The dish is typically cooked in a cazuela, a clay pot, and served with rice.
To marinate, let the meat sit an hour in a bowl with the wine, salt, pepper, oregano and paprika (mixed). Drain and separate from the liquid.
Fry the meat until golden on both sides.
In the same oil, lightly fry the the sliced onion, the garlic and the ancho chili. Put the meat back in the pot and add the liquid in which it marinated.
Retop the pot and cook on low flame for 45 minutes, stirring occasionally. Remove from heat the meat is tender.
Serve on a plate with slices of onion. Liquify the sauce in which it cooked and serve with the meat.
Ingredients
Directions
To marinate, let the meat sit an hour in a bowl with the wine, salt, pepper, oregano and paprika (mixed). Drain and separate from the liquid.
Fry the meat until golden on both sides.
In the same oil, lightly fry the the sliced onion, the garlic and the ancho chili. Put the meat back in the pot and add the liquid in which it marinated.
Retop the pot and cook on low flame for 45 minutes, stirring occasionally. Remove from heat the meat is tender.
Serve on a plate with slices of onion. Liquify the sauce in which it cooked and serve with the meat.
