Braised calf with garlic/wine sauce (Sofrito)
a meal fit for a king- or queen….!
1 kg calf cutlets, ½ inch thick
½ cup olive oil
5 cloves garlic, minced
1 ½ cup water
½ cup dry red wine
4 Tablespoons red wine vinegar
⅔ cup finely chopped parley
flour for dusting
salt & pepper
Sprinkle some flour onto the meat. Heat the oil in a skillet and brown the cutlets on both sides. Add the garlic, fry for another 2 minutes then add red wine and vinegar. Cook 5 minutes, then add the water and salt and pepper. Cover the pan and simmer about 1 hour on the lowest possible heat, until the meat is tender. Check every now and then and add water if necessary. The sauce should be nicely thickened. Add the parsley a few minutes before serving.
Sofrito tastes good with boiled potatoes or mashed potatoes, but is also nice with pasta. Serve with a fresh salad.