VEAL WITH GREEN PEAS

3 tbsp olive oil
a pinch of dried thyme
1 bay leaf
2 garlic cloves, peeled and crushed in a mortar
1/2 cinnamon stick
1 carrot, peeled and sliced
1/2 can tomatoes, chopped
4 lb veal roast (tied)
1/4 cup cognac or Bacardí rum
3/4 cup dry white wine
1/2 cup beef stock
salt and pepper to taste
1 lb frozen green peas, defrosted
1 tbsp butter
1 tbsp all purpose flour

For the Sofrito, heat olive oil in a casserole. Add the thyme, bay leaf, garlic, cinnamon, pinch of pepper, the carrot and tomatoes.

Brown the meat well on all sides with the Sofrito (Sofregit in Catalán) in medium heat.

When it is browned add the cognac, wine, and stock (you can add more if necessary).

Add salt and pepper to taste and simmer, covered for 2 hours or until the meat is very tender.

Turn the meat while cooking, adding broth if necessary. When meat is done, remove it and strain the sauce. Melt the butter, add the flour, dilute with a little sauce and reincorporate to the sauce until it thickens. Cook in low, constantly stirring the sauce.

Remove the strings from the roast, cut in slices and reheat in the sauce, adding the peas.

Serve on a platter with sauce over it. Pass the remaining sauce.

The above dish is perfect with white rice prepared in your rice maker or with mashed potatoes, with the gravy over the potatoes.

Servings: 6