As the colder months quickly approach us here in Barcelona it’s time to replace those salad bowls with soups bowls and those light, refreshing meal with something a little more hardy! Our featured dish today is a classic Catalan recipe that looks and tastes something similar to a cross between an English roast beef and a stew! The dish is called Vedella amb Suc in Catalan, Carne Asada con Salsa in Spanish and Roast Veal with Gravy in English. In addition to being a delicious winter meal, the Catalan people also usually enjoy the dish over the Christmas holidays – sometimes even twice during the popular “leftovers” feast on December 28th, otherwise known as the Feast of San Esteban! Make it yourself this winter by following the simple directions below!
Ingredients:
- 1 tbsp Olive Oil
- Beef Cuts
- Red Wine
- Carrots
- Leeks
- Onions
- Mushrooms
- Tomato
- 1 tsp Salt
- Water
- Garlic
- Parsley
- Hazelnuts
- 1 tbsp Flour
Preparation:
Heat the oil in a pan, wait until it sizzles. Cut the meet into thin slices, cover them in oil and flour and put them in the pan. Once browned, remove the meat and set it aside. Throw the sliced onions, carrots and leeks – stir often and fry until browned. Add sliced tomatoes and red wine to the pan leave it to simmer for 10 minutes. Addsome hot water, the beef, its juices, sliced garlic, mushrooms and everything else to the mix. sprinkle some salt and pepper on and cook on low heat for about 45 minutes. When its finished cooking let it settle for about 10-15 minutes!
Your friendly neighbourhood guide,
– Leah
