- 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.
Let the veal rump be cooked slowly and add hot water if necessary. Turn the veal rump from time to time to make it impregnated with the cooking liquid.
Once the veal is cooked, transfer to a plate and let it cool down. Then, cut it into slices. On the other side, put all the vegetables and the remaining sauce in a pot and grind everything up.
Place the veal slices in a casserole and pour over the sauce, obtained after having ground the vegetables, on the meat (if the sauce is too thick or if there is little sauce, add a little bit of water)
Bring to boil slowly again and make sure that it does not run out of cooking liquid. Take the casserole by the handles and move it to stir. In this way, we make sure that the sauce remains under the meat too and that the slices do not get stuck to the casserole. When the meat is tender enough, turn the heat off.
There are a lot of different ways to prepare the sauce. If you like aromatic herbs, cinnamon or nutmeg, you can add them at the same time you add the onion. That’s according to your family’s taste!