Ternera Amb Bolets (catalan-style Braised Veal With Mushrooms)
Ternera Amb Bolets, or Catalan-style Braised Veal with Mushrooms, is a classic dish from the Catalan cuisine that combines tender veal with earthy mushrooms and aromatic herbs. This hearty and flavorful dish is perfect for a cozy family dinner or a special occasion.
Ingredients
- 1.5 lbs veal shoulder, cut into cubes
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 lb mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1 cup dry white wine
- 2 cups beef or veal stock
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Season the veal cubes with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Brown the veal cubes in batches, then transfer to a plate.
- Add the chopped onion to the pot and sauté until softened. Add the minced garlic and cook for another minute.
- Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown.
- Pour in the white wine and scrape up any browned bits from the bottom of the pot.
- Return the veal cubes to the pot and add the beef or veal stock, bay leaves, and dried thyme. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the veal is tender.
- Season with additional salt and pepper to taste before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 30g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Dutch oven Chef's knife Cutting board Measuring cups and spoons
Tools
Tongs Wooden spoon Ladle
Serving suggestions
Ternera Amb Bolets is traditionally served with crusty bread or over a bed of creamy mashed potatoes.
Tips & tricks
For an extra depth of flavor, you can add a splash of balsamic vinegar or a dollop of tomato paste to the braising liquid.
Cost
$25