Braised veal with chorizo

Based on 5 ratings
Christian

Christian

instagram.com/deepfriedtiger

Test Kitchen Manager and Chef at Kitchen Stories

“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 👌
80
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-3+
500 g veal tri-tip
200 g chorizo
onion
1 clove garlic
210 g jarred roasted bell peppers
anchovies
1 tsp smoked paprika powder
100 white wine
300 ml water
400 g canned diced tomatoes
50 g jarred pitted green olives
1 tsp lemon zest
bay leaf
salt
pepper
bread (for serving)
olive oil (for serving)
Metric
Imperial

Utensils

  • knife
  • cutting board
  • sieve
  • pot (large)

Nutrition per serving

Cal
608
Protein
49 g
Fat
34 g
Carb
16 g
  • Step 1/3

    Peel and chop onion and garlic. Drain and dice bell peppers. Mince anchovies. Slice chorizo.
    • onion
    • 1 clove garlic
    • 210 g jarred roasted bell peppers
    • anchovies
    • 200 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.
    • 500 g veal tri-tip
    • 1 tsp smoked paprika powder
    • 100 white wine
    • 300 ml water
    • 400 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!
    • 50 g jarred pitted green olives
    • 1 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!