Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Vitela assada à moda portuguesa is a family celebration dish designed for slow roasting with time and care.
The secret is to season well, roast slowly and let the potatoes absorb the sauce.
Ingredients
- 1.5 kg veal suitable for roasting
- 1 kg of potatoes
- 5 cloves of garlic
- 200 ml of white wine
- 100 ml of olive oil
- 2 bay leaves
- 1 tablespoon paprika
- Salt and pepper
- Parsley, to finish
Method
- Season the meat with garlic, wine, bay leaves, paprika, salt and pepper.
- Let it rest for a few hours.
- Place the veal in a roasting dish with the olive oil and marinade.
- Roast covered until the veal begins to become tender.
- Add the potatoes and continue roasting uncovered.
- Slice and serve with the sauce.
Tips from Empório Portugal
- Roasting slowly keeps the meat juicy.
- Baste the meat during roasting.
- Add the potatoes later so they do not fall apart.
Possible substitutions in Brazil
- Use maminha, lagarto (eye of round) or paleta (beef shoulder/chuck) as Brazilian adaptations.
- Sweet paprika can be used in place of Portuguese colorau.
Pairing
A red wine from Douro or Dão. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
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