Braised veal with chorizo

Braised veal with chorizo

Based on 10 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"Chorizo is an air-dried coarse pork sausage. It’s very aromatic and is seasoned with lots of paprika and garlic. Chorizo is native to Spain and Portugal, where it’s used in many local dishes."

Difficulty

Easy 👌

Preparation

80 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
333⅓ g
veal tri-tip
133⅓ g
chorizo
onion
clove
garlic
140 g
jarred roasted bell peppers
2⅔
anchovies
tsp
smoked paprika powder
66⅔
white wine
200 ml
water
266⅔ g
canned diced tomatoes
33⅓ g
jarred pitted green olives
tsp
lemon zest
bay leaf
salt
pepper
bread (for serving)
olive oil (for serving)
MetricImperial

Utensils

knife, cutting board, sieve, pot (large)

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-deglaze

How to deglaze

Nutrition per serving

Cal608
Fat34 g
Protein49 g
Carb16 g
  • Step 1/3

    Peel and chop onion and garlic. Drain and dice bell peppers. Mince anchovies. Slice chorizo.
    • onion
    • clove garlic
    • 140 g jarred roasted bell peppers
    • 2⅔ anchovies
    • 133⅓ g chorizo
    • knife
    • cutting board
    • sieve

    Peel and chop onion and garlic. Drain and dice bell peppers. Mince anchovies. Slice chorizo.

  • Step 2/3

    Season the veal and transfer it to a large pot. Fry it over high heat until fully browned on both sides. Add onions and garlic and briefly sauté, then add the chorizo. Add smoked paprika and deglaze with white wine. After 2 min., add water, salt, pepper, canned tomatoes, and minced anchovies. Let cook over low heat for approx. 40 min.
    • 333⅓ g veal tri-tip
    • tsp smoked paprika powder
    • 66⅔ white wine
    • 200 ml water
    • 266⅔ g canned diced tomatoes
    • salt
    • pepper
    • pot (large)

    Season the veal and transfer it to a large pot. Fry it over high heat until fully browned on both sides. Add onions and garlic and briefly sauté, then add the chorizo. Add smoked paprika and deglaze with white wine. After 2 min., add water, salt, pepper, canned tomatoes, and minced anchovies. Let cook over low heat for approx. 40 min.

  • Step 3/3

    Add diced bell peppers, olives, lemon zest, and bay leaf and let cook for approx. 10 min. Serve with bread and olive oil. Enjoy!
    • 33⅓ g jarred pitted green olives
    • tsp lemon zest
    • bread (for serving)
    • olive oil (for serving)

    Add diced bell peppers, olives, lemon zest, and bay leaf and let cook for approx. 10 min. Serve with bread and olive oil. Enjoy!

  • Enjoy your meal!

    Braised veal with chorizo

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