Veal with orange, chorizo ​​and chili

Ingredients for Veal with orange, chorizo ​​and chili

Instructions for Veal with orange, chorizo ​​and chili

To prepare the Veal with orange, chorizo ​​and chili recipe, please follow these instructions:

Calves pot:
Bring onions and garlic in a large saucepan with a little fat and simmer for a few minutes. Place the veal on a very hot forehead and brown it all golden on all sides. Then lift the tomatoes, chili, orange, vanilla, cinnamon, thyme star anise, cardamom, bay leaves, turmeric and water and bring to a boil.

Let it boil until the meat is completely tender - (about 1 hour) under the lid. Then raise the meat and the accessories, then cook the sauce firmly so that it thickens. Shake the sausage on a pan and get by. Spice up with salt and pepper and possibly. A little more chili.

Once it has consistency, the meat is returned to the pot, and it all sorts a little together.

Salad:
Mix all the ingredients and season well with salt and pepper and 3-4 drops of oil. Get in a bowl and get ready.

Accessories:
Divide the potatoes into smaller pieces and shake these golden in a little browned butter. Cut the corn from the flask and cook for one minute in boiling water and then put on the potatoes and swing together, season with salt and pepper. Chop some thyme and come over.

Serve the calf row in a large bowl, and add salad and potatoes next door.