A Vitela Barrosã assada é um prato robusto e cheio de sabor, que representa o melhor da cozinha tradicional do norte de Portugal. É uma refeição de conforto, perfeita para um almoço de domingo em família, onde a carne tenra e suculenta e as batatas assadas no molho são as estrelas principais.

Ingredientes

  • 1 Kg de Vitela Barrosã
  • 0,5 Kg Chalotas
  • 0,5 Kg Batatas para assar
  • 750 ml Vinho branco
  • 50ml Macieira
  • 1 Colher chá de pimentão doce (colorau)
  • Pimenta preta QB
  • Sal QB

Preparação

  1. Pré aquecer o forno a 170 graus
  2. Corte as chalotas em quartos e espalhe no fundo da assadeira.
  3. Com uma faca bem afiada dar uns cortes fundos na carne e colocar sob a cama de chalotas.
  4. Tempere com sal e pimenta e cubra com o vinho e a macieira.
  5. Levar ao forno cerca de 2,30h, virando frequentemente a carne para não queimar.
  6. Descasque as batatas e envolva no molho da assadeira.
  7. 35 minutos antes de finalizar acrescente as batatas no tabuleiro, polvilhando com o pimentão doce.

For those who appreciate a truly magnificent Sunday roast, here is a taste of Portuguese tradition, translated for you.

Roasted Barrosã Veal

This recipe showcases Vitela Barrosã, a celebrated PDO (Protected Designation of Origin) beef from the Barroso region in northern Portugal. The meat comes from the Barrosã breed of cattle and is prized for its exceptional tenderness, quality, and flavour. This dish is a perfect example of rustic Portuguese cuisine, where simple, high-quality ingredients are slow-cooked to create a meal with incredible depth.

The long, slow roasting time in a bath of white wine and brandy allows the veal to become meltingly tender, while the shallots break down to create a sweet, rich base for the sauce. The potatoes are added towards the end, absorbing all the delicious pan juices and becoming wonderfully flavourful and crisp on the edges. It’s a hearty, soulful dish that is both simple and deeply satisfying.

While the recipe is perfect as it is, you could add a few sprigs of thyme or a bay leaf to the roasting tin for extra aromatic flavour. This roast is traditionally a complete meal, but it would be wonderfully complemented by some simple steamed green beans or a crisp green salad to cut through the richness.

Ingredients

  • 1kg Barrosã veal joint
  • 500g shallots
  • 500g roasting potatoes
  • 750ml dry white wine
  • 50ml Macieira (or other Portuguese brandy)
  • 1 tsp sweet paprika
  • Freshly ground black pepper, to taste
  • Salt, to taste

Preparation

  1. Preheat the oven to 170°C (150°C Fan/Gas Mark 3).
  2. Quarter the shallots and scatter them over the bottom of a roasting tin.
  3. With a sharp knife, make a few deep incisions in the meat and place it on top of the bed of shallots.
  4. Season generously with salt and pepper, then pour the white wine and brandy over the veal.
  5. Roast for approximately 2.5 hours, turning the meat occasionally to ensure it cooks evenly and doesn’t burn.
  6. Peel the potatoes and, in a separate bowl, toss them in a few spoonfuls of the sauce from the roasting tin until they are well coated.
  7. About 35 minutes before the end of the cooking time, add the coated potatoes to the roasting tin around the meat, and sprinkle them with the sweet paprika. Continue to roast until the meat is tender and the potatoes are cooked through and golden.