Entree: Spain – Navarre – Ternera de Navarra (Braised Navarrese veal in a rich red-pepper and red-wine sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) veal shoulder, cut into 1½ inch (3–4 cm) cubes
- 4 oz (115 g) jamón serrano or smoked ham, diced
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, finely chopped (about 8 oz/225 g)
- 2 medium carrots, peeled and diced (about 6 oz/170 g)
- 1 leek, white and light green parts only, sliced and washed (about 6 oz/170 g)
- 3 cloves garlic, minced
- 8 oz (225 g) jarred piquillo peppers, drained and chopped
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef or veal stock
- 2 tbsp (16 g) all-purpose flour
- 2 tsp (4 g) smoked paprika (pimentón)
- 1 bay leaf
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Pat the veal cubes dry and season with salt and pepper. Lightly toss the veal with the flour to coat.
2. Heat 2 tbsp (30 ml) olive oil in a heavy Dutch oven over medium-high heat. Brown the veal in batches until well caramelized on all sides; transfer browned pieces to a plate.
3. Add remaining 1 tbsp (15 ml) olive oil and the butter to the pot. Sauté the diced jamón serrano until it releases fat and begins to crisp, about 2–3 minutes.
4. Add the chopped onion, carrots, and leek and cook over medium heat until softened and beginning to color, about 6–8 minutes. Stir in the garlic and smoked paprika and cook 1 minute until fragrant.
5. Stir in the tomato paste, then add the chopped piquillo peppers and deglaze with the red wine, scraping up browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.
6. Return the browned veal to the pot, add the stock, bay leaf, and thyme. Bring to a gentle simmer, then cover and reduce heat to low. Braise until veal is tender, about 1½–2 hours.
7. Remove the bay leaf and thyme stems. If the sauce is too thin, simmer uncovered to reduce; if too thinly textured, mash a few pieces of cooked vegetable into the sauce to thicken. Adjust seasoning with salt and pepper.
8. Finish by stirring in chopped parsley and a small knob of butter if desired for gloss. Serve hot with boiled potatoes, roasted vegetables, or crusty bread.