Vein in sauce. Canary Recipe

The vein in sauce It is a traditional recipe in the Canary Islands, especially on the island of Gran Canaria. It is a recipe of yesteryear, transmitted from generation to generation. I still remember how my great-grandmother prepared her for Christmas Eve or New Year's Eve dinner.

Although the truth is that this vein recipe in sauce can also be made at any time of the year that we feel like it is always very rich.

The come to is the name with which in the Canary Islands we know that piece of meat, although in reality we are faced with a piece of beef, clean of fat and boneless, which is also popularly known by the name of round of veal or peceto.

As you will see for yourself, especially if you dare to make it at home, it is a delicious recipe that is extremely easy to make, in which the meat is very tender and rich, ideal also to offer to the little ones in the house.

Vein recipe in sauce

Ingredients:

A veal of veal of a kilo and a half.
4 carrots without skin and cut into rollers.
4 sliced onions.
A green pepper without seeds and cut into cubes.
A red pepper without seeds and cut into cubes.
6 garlic cloves without skin and minced.
2 bay leaves.
A pinch of ground black pepper.
A teaspoon of sweet pepper.
A teaspoon of cumin in grains.
2 sprigs of fresh or dried thyme.
200 ml. of white wine to cook.
Water for cooking that covers the stew.
Extra virgin olive oil
Salt.

Elaboration:

We pepper the vein of meat everywhere. In a cauldron we put some virgin olive oil to heat to brown the vein.
We browned the meat well on both sides. We remove the already golden vein and reserve it. In the same oil to brown the meat we poach the onions to make the frying.
Before the onion is completely poached, add the peppers, the cloves of garlic and cook the frying 5 minutes more with low heat. Next we add the wine, we raise the fire and we give a boil to the wine so that it evaporates.
Then reduce the heat to a minimum and add the sweet paprika, cumin, thyme, a pinch of ground black pepper, the bay leaves, a little salt and stir, cook for 3 minutes plus frying with low heat. We add the rolls of carrots, the golden vein and water that covers.
Cook with moderate heat until it starts to boil, once it boils, reduce the heat to a minimum and cook until the meat is tender.
From time to time we take spoonfuls of the broth that is forming above the meat so that it does not dry out. When the meat is already tender and cooked, put out the fire and remove the vein of meat.
We cut the beef vein on not very thick wheels and reserve them. We take all the frying and the sauce formed and crush it with the blender arm or the masher.
We put the ground sauce in the cauldron again and also the meat wheels. We already have the vein in sauce ready.
Before serving, heat again to serve warm. We serve the vein wheels accompanied by the sauce on top.

If we have left more sauce we can arrange it in a sauce boat and take it to the table.

The vein in sauce can be accompanied with some boiled potatoes, some wrinkled potatoes, a mashed potatoes, a sautéed vegetable, a white rice. Enjoy your meal! ThemesCanary recipes