I have a terrible time at the local markets because there are real live butchers behind the counter and I have little or no idea what part of the cow the cut I´m looking for comes from or what it´s called in Spanish. Don´t even get me started on the fish.
Now that the weather has cooled off, the idea of braising and baking is more appealing, so I got a little more than a kilo (+2 lbs) of an añojo de ternera that´s normally for filetes. These are giant hunks of meat, so I can only imagine the size of the ¨ternera¨ (veal) they come from. Filetes are thin slices which, no matter how thick, thin or how I cook them always come out more or less like shoe-leather. V loves them, especially breaded, which produces something like chicken fried shoe leather, in Spain known as a Milanesa.These are ubiquitous at neighborhood restaurants and picnics and at the poolside lunches in the summer.
I brown this in a pan.
Remove the meat and add a few cloves of garlic. De-glaze with whatever alcohol is one hand, normally red wine which on this occasion I didn´t have so I used beer.
Add 1 large onion finely sliced and some rinsed jarred garbanzos (hence the Spanish in the title and if I soak the dried kind they never soften - even after hours of cooking) and a couple of carrots (if it were American style pot roast it would have celery, but V says it tastes too ¨vegetable¨)put the meat back in and scatter some more onions on top.
Then bake at approximately 170C or 350F for 1 1/2 - 2 hours, covered. Remove cover and continue baking for another hour or so. Serve with a steamed green vegetable - preferably brussels sprouts, but in this case Chinese cabbage and crunchy bread.
Future project - try rabbit. Which I´ve only had in Italian restaurants, and while I liked the flavor, it seems really boney and frankly, not worth the trouble it takes to eat it. That, and it´s just as expensive as chicken - which I can make into almost anything.
Also - farm food Fridays - pies, pasties, and quiches. First up - pork pies.