Spanish cuisine · Meat & Kebab

Ternera a la Sevillana

Veal in a sherry-onion sauce, rounded off with green olives just before serving.

Ingredients · for 4 servings

• 800 g veal
• 3 onions
• 4 cloves garlic
• 150 ml dry sherry (fino)
• 150 g green olives
• 2 carrots
• 1 bay leaf
• 1 tbsp flour
• 400 ml vegetable stock
• 5 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Cut the veal into 4 cm cubes, pat dry, season with salt and pepper; rinse the olives and desalt in cold water for 10 min.
2. Heat olive oil in a heavy pot and sear the meat in batches for 8 min. all over until golden brown, then remove.
3. Cut the onions into thin strips and the carrots into slices, and braise both with the chopped garlic in the frying fat for 12 min. until soft and golden.
4. Dust in the flour, toast for 1 min., deglaze with the sherry and scrape up the browned bits from the bottom; let it reduce for 3 min. until the alcohol has cooked off.
5. Return the meat to the pot, pour in the stock, add the bay leaf and braise covered over low heat for 50–55 min. until the veal is meltingly tender.
6. Add the drained olives, reduce uncovered for 8 min. until the sauce is thick, and serve sprinkled with chopped parsley.