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Vitela Assada à Lafões

Serves 4 to 6 Entree meat

Vitela Assada à Lafões

Vitela Assada à Lafões hails from the tranquil region of Lafões in Beira Alta, where tradition steeps in simplicity and rich flavors. It's a dish that graces the table without ceremony, often enjoyed on leisurely Sunday meals when the aroma of roasting veal mingles with anticipation. Here, the recipe is captured as it truly is, an unfussy testament to home cooking where olive oil flows generously and seasoning is felt rather than measured.

The result is tender veal, imbued with the warmth of dry white wine and the subtle heat of massa de pimentão. Garlic and bay leaves weave through the lard-kissed roast, creating a depth that invites savoring each bite. Potatoes and onions, roasted alongside, absorb the essence, offering a comforting balance. Serve it as is, with nothing more needed than a good appetite.

Ingredients

  • 1.5 kgveal shoulder — in one piece
  • 250 mldry white wine
  • 1 headgarlic — crushed
  • 2 tbspmassa de pimentão
  • 100 glard
  • 3bay leaves
  • 1 kgpotatoes — peeled and halved
  • 2onions — quartered
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the marinade for the veal shoulder. Peel and crush the entire head of garlic, then mix it with 250 ml of dry white wine, 2 tablespoons of massa de pimentão, and 3 bay leaves. Place the 1.5 kg veal shoulder in a large dish, pour the marinade over it, and ensure the meat is well-coated. Cover and refrigerate overnight to allow the flavors to penetrate deeply.
  2. The next day, remove the veal from the marinade and pat it dry with paper towels, reserving the marinade. Season the meat generously with fine sea salt and black pepper. In a large, heavy-bottomed pan, melt 100 g of lard over medium-high heat. Brown the veal pieces in batches, ensuring each piece develops a deep, golden crust. Avoid overcrowding the pan to prevent steaming.
  3. Once all the veal is browned, set it aside. In the same pan, add the sliced onions and any remaining garlic from the marinade. Cook over medium heat until the onions are soft and translucent, about 5 minutes. Remove the pan from the heat and stir in the reserved marinade, scraping up any browned bits from the bottom of the pan to incorporate all the flavors.
  4. Return the veal to the pan, nestling it among the onions and garlic. Pour in any remaining marinade and add enough water to just cover the meat. Bring the mixture to a gentle simmer over low heat. Cover the pan and allow the veal to braise slowly, checking occasionally, until the meat is tender and easily pierced with a fork.
  5. While the veal is cooking, peel and cut the 1 kg of potatoes into even-sized chunks. Boil them in salted water until tender, then drain and set aside. Once the veal is tender, skim any excess fat from the surface of the sauce. Taste and adjust the seasoning with more salt and pepper if needed.
  6. To serve, arrange the veal on a platter surrounded by the boiled potatoes. Spoon the rich sauce over the meat and potatoes, ensuring each serving is well-coated. This dish is best enjoyed with crusty bread to soak up the flavorful sauce.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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