Saturday Beefcake: Main Course

Forty or so years ago Barbara Norman published The Spanish Cookbook. The straightforward title pointed the way to a book with more than one easy yet tasty recipe. Here is one that never fails with some modification from the original. The resulting sauce is excellent and is very versatile.



Rustido a la Catalana

Veal Roast, kilo/two pounds
Pancetta, small piece
Dark Rum, one quarter cup
Dry White Wine, three quarter cup
Garlic, one head unpeeled
Thyme, one sprig
Black Pepper, six whole grains
Cloves, two
Bay leaf, one
Sea Salt and Ground Pepper to taste
Cinnamon, one half stick




1. Brown the meat in a large casserole with the pancetta. Remove the meat
2. Brown thyme, bay leaf, cinnamon stick, pepper grains, head of
garlic, and the cloves in a the casserole.
3. Return the meat to the casserole with the spices over a moderate
fire.
4. Turn the meat frequently until well browned, then sprinkle with salt
and pepper,
5. pour wine and rum over it, cover casserole, and cook over
fairly low flame for 2 hours or until meat is tender.
6. If necessary, add small amounts of hot water during cooking.
7. Strain sauce. Slice meat and serve with sauce.



Along with this recipe which is all over the internet, Jakub Stefano's image is presented. Jakub, also, is easy to find on the 'net. Therefore, it seems appropriate that he be the meaty accompaniment for this meaty dish.