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Monday, January 13, 2014

DOBLADURA WITH VILLENA'S SLOWLY ROASTED AND BOILED VEAL RECIPE

Boiling the Meat after Half Roasting It
Photo by: Lord-Williams
1. fold, crease. 2. a double system of slowly roasting and boiling meat to make it tender which is served in sauce. 3. the second set of carving instruments.  [Gázquez. Cocina. 2002:183; Nola. 1989:xxxviii-4:xxxix-1;Villena /Brown. 1984:167; and Villena/Calero. 2002:99:108:117:61b]

SLOWLY ROASTED AND BOILED VEAL ADAPTED FROM VILLENA’S DOBLADURA DE TERNERA

Ingredients

1 lb veal 
1 onion
4 c beef broth
380 gr bacon
1 scraping of ginger
1 tsp cinnamon
½ tsp cloves
1 c Malmsey or St Martin’s wine
1 splash and ½ c vinegar
1 c almonds
1 slice toast

Garnish: chopped parsley, mint and/or majoram

Hearty and Tender
Photo by: Lord-Williams
Preparation

PREHEAT OVEN TO 325ºF/160ºC

Half roast the meat (about 1/2 hour). Remove from heat and cut into pieces the size of the width of two fingers.

Fry the bacon and break in half when cooked. Then peel an onion, clean it and slice it. Gently fry it in the bacon grease. Add the veal to the pot with the onion and gently fry all together. When fried add the bacon and the broth.

Cook all together for about 1/2 hour. Then remove from heat and separate the broth from the meat. Add well ground ginger, cinnamon and cloves, a little Malmsey or St Martin’s wine and a splash of vinegar to the meat. Mix well turning 3 or 4 times.

Grind the almonds in a food processor. Make almond milk by adding the broth.  Add a slice of toast soaked in ½  c vinegar and strain this through course hemp. Add the almond milk to the pot of meat, return to heat and cook until the sauce thickens.

Serve in bowls and sprinkle with parsley, mint and majorama if available.


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