📝 About This Recipe
Hailing from the heart of the Minho region, Vitela Assada à Moda de Fafe is a legendary Portuguese dish celebrated for its melt-in-your-mouth tenderness and deep, rustic flavors. This traditional recipe relies on the 'vinha d'alhos' marinade and the magic of a wood-fired oven (or a slow domestic oven) to transform a prime cut of veal into a succulent masterpiece. Served traditionally in clay roasting pans, it represents the soul of Northern Portuguese hospitality and festive Sunday lunches.
🥗 Ingredients
The Meat
- 2.5 kg Veal (Vitela) (Preferably a piece from the shoulder or loin, bone-in for extra flavor)
- 2 tablespoons Coarse Sea Salt (Traditional Portuguese Flor de Sal is ideal)
The Marinade (Vinha d'Alhos)
- 8-10 pieces Garlic Cloves (Crushed into a paste)
- 2 tablespoons Sweet Paprika (Colorau) (High quality for deep color)
- 500 ml Dry White Wine (Use a crisp Vinho Verde for authenticity)
- 100 grams Lard (Banha de Porco) (Essential for the traditional crust and moisture)
- 3-4 pieces Bay Leaves (Dried and slightly torn)
- 1 teaspoon Black Pepper (Freshly cracked)
The Roasting Base
- 100 ml Extra Virgin Olive Oil (Portuguese origin preferred)
- 2 large Onions (Sliced into thick rings)
- 1.5 kg Small Potatoes (Peeled and kept whole)
- 1/2 piece Smoked Chouriço (Sliced into rounds for fat rendering)
👨🍳 Instructions
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1
The day before cooking, prepare the veal by removing excess fat but keeping the bone. Rub the entire surface with the coarse sea salt and the crushed garlic paste.
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2
In a bowl, mix the white wine, paprika, black pepper, and torn bay leaves. Pour this over the meat in a large container, cover, and refrigerate for at least 12 to 24 hours, turning occasionally.
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3
On the day of cooking, preheat your oven to 180°C (350°F). If using a traditional clay roaster (assadeira de barro), let it come to room temperature first.
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4
Line the bottom of the roasting pan with the thick onion rings and the slices of chouriço. This creates a flavorful 'trivet' that prevents the meat from sticking.
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5
Remove the veal from the marinade and pat it slightly dry. Generously coat the meat with the lard, massaging it into the flesh for a golden finish.
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6
Place the veal on top of the onions. Arrange the peeled potatoes around the meat, ensuring they are in a single layer if possible.
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7
Pour the remaining marinade and the olive oil over the potatoes and the meat, ensuring the liquid reaches about 1-2 cm up the side of the pan.
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8
Cover the roasting pan tightly with aluminum foil and place in the oven. Roast for approximately 1 hour and 30 minutes.
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9
Remove the foil. Baste the meat and the potatoes with the juices from the bottom of the pan. This is crucial for the 'Fafe' style golden sheen.
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10
Increase the oven temperature to 200°C (400°F). Roast uncovered for another 45-60 minutes, basting every 15 minutes, until the meat is tender and the potatoes are golden and crispy.
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11
Check for doneness: the meat should easily pull away from the bone. If the liquid evaporates too quickly, add a splash more wine or warm water.
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12
Once finished, remove from the oven and let the meat rest for 15 minutes before carving to allow the juices to redistribute.
💡 Chef's Tips
Always use a clay roasting pan if possible; it retains heat more evenly and adds a specific earthy depth to the sauce. Don't skip the lard—it is the secret to the characteristic 'crispy yet tender' exterior of the Fafe-style veal. Marinating for a full 24 hours is essential for the flavors to penetrate deep into the fibers of the meat. If the potatoes are browning too fast, move them to the center or cover them specifically with a small piece of foil. Use a good quality Vinho Verde; the acidity helps break down the meat fibers during the long roast.
🍽️ Serving Suggestions
Serve with 'Arroz de Forno' (oven-baked rice) prepared using the roasting juices from the veal. Pair with a chilled bottle of red Vinho Verde or a robust Douro red wine. Accompany with sautéed 'Grelos' (turnip tops) or blanched kale to provide a bitter contrast to the rich meat. A side of simple orange slices can act as a palate cleanser between bites of the savory roast. Finish the meal with a traditional 'Abade de Priscos' pudding for the ultimate Minho experience.