Veal in Saucepan

Finely slice the onion, chop the parsley and prepare the cloves of garlicKeep the herbs ready before you start cooking, so they can evenly flavor the oil without interrupting the browning of the meat.

Pour the (1.69 fl oz) 50 ml of extra virgin olive oil into a saucepan and add the garlic, sliced ​​onion, and chopped parsley. Heat over medium heat until the onion becomes soft and transparent and the seasoning releases an intense aroma, avoiding darkening the garlic.

Add the 800g (28.22 oz) veal pulp and brown for about 10 minutes, turning the meat to brown it on several sides. Complete this stage when the surface appears evenly golden and the bottom of the saucepan it is well flavoured, without letting the aromas burn.

Pour the two glasses of dry white wine over the browned meat and let the alcohol evaporate over high heat. Wait until the boil is evident and the pungent smell of the wine diminishes, leaving it in the saucepan a more fragrant and concentrated liquid foundation.

Join the two tablespoons of capers and distribute them in the pan juices. Mix gently to blend them with the wine and the herbs, so that their savoury flavour spreads through the dressing without dispersing into the saucepan.

Cover the saucepan and continue cooking over medium heat for about two hours. Maintain a gentle, steady boil, making sure the bottom doesn't dry out completely; the meat is ready when it's tender to the touch and the sauce is well-flavored.

When the meat is cooked, transfer it temporarily if necessary and raise the heat under the pan juicesLet it reduce for a few minutes, until it reaches a thicker, more enveloping consistency, without reducing it longer than necessary.

Slice the meat while it's still hot and arrange it on a plate. Top with the sauce and capers, distributing them over the surface. Serve immediately, so the meat retains its tenderness and the sauce remains fluid and fragrant.