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  Added: Nov 26, 2007  •  Visited (418)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Veal With Green Peas
(Ternera Con Guisantes)
What You Need:
  • One 2½- to 3-pound veal roast, boned and tied
  • 3 tablespoons olive oil
  • ¼ teaspoon thyme
  • 1 bay leaf
  • 3 cloves garlic, minced
  • ¼ teaspoon cinnamon
  • Pinch of saffron
  • 2 tomatoes, peeled and chopped
  • ¼ teaspoon salt
  • Pepper to taste
  • 2 tablespoons brandy
  • ¾ cup dry white wine
  • 1 cup beef broth or bouillon
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons finely-chopped parsley
  • 2 packages frozen peas, defrosted and cooked

  • How To Cook:
    1. Put the oil, thyme, bay leaf, garlic, cinnamon, saffron, tomatoes, salt, and pepper in a covered casserole. Cook, covered, in the microwave oven for 3 minutes.

    2. Stir in the brandy and ¼ cup of wine. Add the veal and cook until tender (about 30 minutes), basting from time-to-time with the sauce. Half-way through the cooking time, turn the roast over.

    3. In most ovens it is best to turn it over and to reverse it, end for end, in the oven. Do not let the roast overcook. If using a thermometer, the internal temperature reading should be 150°F.

    4. Remove the roast to a serving plate and cover it lightly with foil. Allow 15 minutes standing time before carving.

    5. Meanwhile, strain and reserve the cooking liquid. Melt the butter in a small casserole. Blend in the flour. Stir in, gradually, the reserved liquid, broth, and the remaining wine.

    6. Add the parsley and peas. Cook, covered, in the microwave oven until the sauce thickens and boils. Carve the roast into slices and serve with the sauce.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Portugal
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Vegetables » Peas
    Dish » Main Courses


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