📝 About This Recipe
A cornerstone of Spanish home cooking, Ternera en Salsa is a soul-warming stew that transforms humble cuts of veal into melt-in-your-mouth morsels. This recipe features a rich, velvety gravy built on the 'sofrito' foundation of caramelized onions, carrots, and peppers, deepened with a splash of Spanish red wine. It is a celebration of patience and tradition, offering a rustic elegance that has graced family tables from Madrid to Andalusia for generations.
🥗 Ingredients
The Meat
- 1 kg Veal shoulder or chuck (cut into 3cm bite-sized cubes)
- 1/2 cup All-purpose flour (for dredging the meat)
- to taste Salt and freshly cracked black pepper
- 4 tablespoons Extra virgin olive oil (Spanish Picual or Arbequina preferred)
The Sofrito and Aromatics
- 2 large Yellow onion (finely diced)
- 2 medium Carrots (peeled and cut into thin rounds)
- 1 medium Green bell pepper (finely chopped)
- 4 pieces Garlic cloves (minced)
- 2 pieces Bay leaves (dried)
- 1 teaspoon Sweet Spanish Paprika (Pimentón de la Vera) (ensure it is the sweet/dulce variety)
The Braising Liquid
- 200 ml Dry red wine (a Tempranillo or Rioja works beautifully)
- 500 ml Beef or veal stock (low sodium, kept warm)
- 2 tablespoons Tomato purée (concentrated)
- 1/2 cup Frozen peas (added at the end for color and sweetness)
👨🍳 Instructions
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1
Pat the veal cubes dry with paper towels to ensure a good sear. Season generously with salt and black pepper.
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2
Dredge the meat lightly in flour, shaking off any excess. This flour will eventually help thicken our gravy.
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3
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meat in batches to avoid crowding, until a deep golden crust forms on all sides (about 5-7 minutes per batch).
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4
Remove the browned meat from the pot and set aside on a plate. Lower the heat to medium.
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5
In the same pot, add the onions, carrots, and green pepper. Sauté for 10-12 minutes, scraping the bottom of the pot to release the flavorful browned bits (fond).
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6
Add the minced garlic and bay leaves, cooking for another 2 minutes until fragrant.
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7
Stir in the tomato purée and the sweet paprika. Cook for 1 minute, being careful not to burn the paprika, as it can turn bitter.
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8
Pour in the red wine to deglaze the pot. Let it simmer and reduce by half, which concentrates the flavor and cooks off the raw alcohol bite.
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9
Return the veal and any accumulated juices back into the pot. Pour in the warm stock until the meat is just covered.
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10
Bring to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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11
Simmer very gently for 75-90 minutes. Check occasionally; the meat is done when it is tender enough to be cut with a fork.
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12
Ten minutes before serving, stir in the frozen peas. This keeps them bright green and fresh.
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13
If the sauce is too thin, simmer uncovered for the last 10 minutes. If too thick, add a splash of stock. Taste and adjust seasoning with salt and pepper.
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14
Remove the bay leaves and let the stew rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always brown the meat in batches; if you crowd the pan, the meat will steam rather than sear, losing that essential Maillard reaction flavor. If you want an even silkier sauce, you can remove the meat at the end and blend the vegetables/liquid with an immersion blender before reuniting them. Using a high-quality 'Pimentón de la Vera' is the secret to an authentic Spanish taste—don't skip it! This dish tastes even better the next day, as the flavors develop and the gelatin in the meat further thickens the sauce. For a touch of acidity, add a teaspoon of sherry vinegar right before serving to brighten the heavy flavors.
🍽️ Serving Suggestions
Serve alongside 'Patatas Fritas' (cubed fried potatoes) which are the traditional Spanish accompaniment. A side of crusty white bread (like a baguette or ciabatta) is mandatory for mopping up every drop of the gravy. Pair with a medium-bodied Spanish red wine, such as a Crianza from La Rioja or Ribera del Duero. A simple green salad with a sharp lemon vinaigrette provides a refreshing contrast to the rich meat. For a lighter option, serve over a bed of white fluffy rice or creamy mashed potatoes.