Braised veal tail
- 2 kg of cut up veal tail
- 1.5 kg onions
- 1 liter of olive oil
- 8 cloves of garlic
- 300 ml of brandy
- 1 teaspoon of paprika
- Black pepper corns
- Bay leaf
1. Heat the oil in a large pot. When it is hot, add the chopped onion and cook until golden. Add the crushed garlic and parsley, black pepper and bay leaf, and sauté until golden, being careful that it does not burn or stick.
2. Then pour in the brandy and add the veal tail in large pieces. Add salt, sauté, stirring, and then add the paprika. Continue stirring and then add water to almost cover the veal tail.
3. Cover the pot and let it cook for about 40 minutes over low heat.
4. At the end of that time, open the pot and test to see if the meat is well done. If the sauce hasn't thickened, reduce it on the heat and add a little bit of cornstarch dissolved in cold water, depending on how thick you want it to be.
We offer you Topgel frozen portioned oxtail.
Nutrition & well-being
Nutritional Properties and Health Benefits
Veal is characterized by having a great nutritional power thanks to its high quality protein and the fact that it is rich in water.
- High content of nutrients essential for the body. For example, 100 grams of veal provides 21 grams of protein, in addition to minerals such as potassium, iron, calcium, magnesium and zinc.
- Easily digestible food, thanks to its high water content and for being a meat that is usually tender.
- It is one of the first meats that can be introduced in a child’s diet, starting at nine or ten months of age when chewing improves.