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Asado de Tenera (Roast Veal)
Asado de Tenera (Roast Veal) is a traditional Spanish recipe for a classic dish of veal that's oven roasted and served with a sauce made from the pan juices, cornflour and lemon juice. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Roast Veal (Asado de Tenera).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Bread RecipesVegetable RecipesBean RecipesSpain Recipes
Asado de Tenera (Roast Veal): A Spanish recipe for a dish of veal that's oven roasted and served with a sauce made from the pan juices, cornflour and lemon juice.
Ingredients:
1kg veal roasting joint (sirloin, loin, leg etc)
3 tbsp butter
pork fat or olive oil
salt and freshly-ground black pepper, to taste
1 tbsp cornflour (cornstarch)
lemon juice
Method:
Season the meat liberally with salt and black pepper. Either wrap in pork (fat) or rub liberally with olive oil.
Sit the joint on a rack in a roasting tin then transfer to an oven pre-heated to 200°C. Roast for 20 minutes, basting occasionally with the pan juices (if there are no juices, use boiling water instead).
After this time, remove the meat from the oven and set on a chopping board. Cover with foil and set aside to rest for 15 minutes.
Whilst the meat is resting pour the pan juices into a saucepan and bring to a boil. Mix the cornflour with 3 tbsp water to a smooth slurry. Whisk this into the pan juices and bring back to a boil. Cook until the sauce thickens. Pour this sauce into a gravy boat.
Slice the meat into pieces 1cm thick and arrange on a heated serving dish. Drizzle over a few drops of lemon juice and serve accompanied by the sauce.
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