Braised veal with chorizo

Step 1/3

• ⅔ onion
• ⅔ 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

• 333⅓ g veal tri-tip
• ⅔ 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

• 33⅓ g jarred pitted green olives
• ⅔ 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!