Veal round - Olive Oils from Spain

Veal round recipe

A veal round is perfect for any occasion. If you cook it right, this meal is a homerun, from family dinners to a special celebration with friends.

It will fill the house with an amazing smell that transports you back to childhood. One great thing about this meal is you can prepare it the day before and heat it up in the oven with Extra Virgin Olive Oil right before serving.

Still don't know what to cook for your next dinner party? Give this healthy and tasty recipe a try, you will win over all your guests.

Preparation:

Dip the round in olive oil and brown it on all sides in a casserole. Remove from the heat, and leave it to the side.
In the same casserole where you browned the meat, pour the 4 tablespoons of Extra Virgin Olive Oil from Spain and add the onions and peeled, sliced carrots. Sauté them until they are browned.
Add the 1 ½ cups of red wine and the bay leaf, add the round back in and add enough water to cover the meat. Cover the casserole and when it starts to boil again, lower the heat and let it simmer for an hour and a half. Turn the round from time to time so it cooks through on all sides.
Set the round aside on a separate plate, and in a bowl, add the sauce from the vegetables and blend with a hand-held blender until it reduces.
To serve, cut it into thin slices and pour the sauce over the meat.
Drizzle with oil as a final touch.