The certification stamps inform that the producers, with their corresponding operating codes, are subjected to a series of controls carried out every year by inspection bodies to ensure that the food has been produces in accordance with the common European regulations that govern organic production.
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- 1 Organic veal rump of El Salt del Colom, stuffed.
- 1 org. big onion
- 1 org. ripe tomato
- 1 org. carrot
- 5 garlic cloves, org.
- 1 cup of Cognac
- Salt and pepper, org.
Season the organic veal rump with salt and pepper and place it on a casserole with hot oil. Brown the veal on all sides. Once it is browned, add the onion cut into small pieces, the carrot and the cloves of garlic. Let it brown a little bit and add the tomato next. Let it cook altogether and add a cup of cognac. Continue reading