RCI-MT.004.0832.001
Veal à la Cubana
Veal à la Cubana from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- of veal scallops8 to 12 oz
- of bacon (4 oz)6 strips
- 1 or 2 unit
- onion (or 2 medium ones)1 large
- 4-6 unit
- green pepper (2 medium ones)1 large
- 1 teaspoon
- Some pickled sweet red pepper (for final dressing)1 unit
- salt (your taste).1 unit
Method
1
Peel and crush the garlic cloves, then combine them with freshly squeezed lime juice and olive oil in a bowl to create the mojo marinade. Whisk the mixture together until well incorporated.
5 minutes
2
Score the surface of the veal with a sharp knife, making shallow cuts to allow the marinade to penetrate deeply into the meat.
3 minutes
3
Coat the veal thoroughly with the mojo marinade, pressing the crushed garlic into the scored cuts. Cover and refrigerate to marinate, allowing the citrus and garlic flavors to fully infuse the meat.
240 minutes
4
Remove the veal from the refrigerator and allow it to come to room temperature before cooking. Preheat your oven to 325°F (165°C).
30 minutes
5
Heat a drizzle of olive oil in a large oven-safe roasting pan over medium-high heat and sear the marinated veal on all sides until a golden-brown crust forms.
8 minutes
6
Pour any remaining marinade over the veal in the roasting pan, then transfer the pan to the preheated oven to slow-roast uncovered.
90 minutes
7
Baste the veal with the pan juices every 20 to 30 minutes during roasting to keep the meat moist and develop a caramelized exterior. Roast until the internal temperature reaches 145°F (63°C).
8
Remove the veal from the oven and let it rest on a cutting board before slicing. Drizzle the collected pan juices over the sliced meat before serving.
10 minutes