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Ternera en salsa is a deeply comforting Spanish braised veal dish, slow-cooked with white wine, aromatic vegetables, and fresh herbs until the veal is fork-tender and bathed in a silky, herb-scented sauce. Veal from Castile and León is among Spain's finest, and this preparation brings out its delicate, slightly sweet flavor with the restraint of thyme, rosemary, and bay leaf rather than overpowering spices. As the sauce reduces, the collagen from the connective tissue enriches and thickens it naturally without any flour. Served with potato chips, roasted potatoes, or crusty bread to soak up every drop of the fragrant sauce, it is a beloved Sunday lunch across northern and central Spain.
Prep
20 min
Cook
90 min
Total
110 min
Servings
4 srv
Difficulty
Medium
Calories
385 kcal
For 4 serving(s)
Per serving
Tie the veal joint with kitchen twine if needed to maintain its shape; season generously with salt and pepper.
Heat olive oil in a wide casserole over high heat and sear the veal on all sides until deeply golden, about 3-4 minutes per side.
Remove veal; in the same casserole, saute diced onion, sliced carrot, and whole garlic cloves until softened, about 5 minutes.
Return the veal to the pot; add white wine and let reduce by half.
Add beef stock, thyme, rosemary, and bay leaves; the liquid should come halfway up the veal.
Cover and braise over the lowest possible heat for 1.5 hours, turning the veal halfway through, until a knife slides in without resistance.
Remove veal, strain the sauce and reduce until glossy if needed, then slice and serve with the sauce spooned over.
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