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.