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Veal Sofrito
Preamble
Sofrito, the name our community in Egypt used to describe a method of cooking halfway between roasting and stewing in oil with very little water, is predictably a Spanish name.
The cooking fat in this method varies according to the country and the community in which it is practised. Butter can be used, but I prefer corn or nut oil.
Ingredients2-3 lb Joint Of Veal 3 tablespoons Corn Oil or nut oil Salt And Pepper Juice half Lemon 1 teaspoon powdered Tumeric |
MethodTurn the meat in hot oil in a large pan until it is browned all over. Sprinkle with salt and pepper, lemon juice and tumeric, and moisten with a coffee cup of water. Cover the pan and cook over very low heat for about 2 hours, turning it over once, or until the meat is very tender. It will cook in its own juices, released by the salt, so add only very little more water at a time, about a teacup in all, as it becomes absorbed. |
Remarks
Serve hot with potatoes or rice, or cold with salad.
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