Serrano Veal Breast

errano Veal BreastSerrano Veal Breast is a traditional Portuguese recipe and it should be very hot when served.

If you don’t have veal, you can use calf meat or beef.

Tip: if your meat is hard, use more wine to make it softer.


  • 2.2 pounds(1 kg) of veal breast
  • 2 garlic cloves
  • 1 bunch of parsley
  • 7 tablespoons (3.5 ounces / 100 grams) of lard
  • 1 big onion
  • 4 1/2 cups (33 fl. oz /1 liter) of red wine
  • 1 bay leaf
  • Salt to your taste
  • Flour to your taste
  • 1 teaspoon of pepper
  • Potatoes, cut in thick slices and boiled

How to make Serrano Veal Breast

  • Start by cutting the meat in pieces (each piece should weight around 2.4 ounces / 70 grams), then season it with salt, pepper, smashed garlic cloves, the bay leaf and the parsley.
  • Mix the meat with the other ingredients and add 8.25 fl.oz (2.5 dl) of red wine. Leave it for a few hours.
  • When you cook the meat, drain the sauce in a way that will allow you to re-use it.
  • Take the pieces of meat, wrap them in flour and let it cook in 1.8 ounces (50 grams) of hot lard.
  • Keep a clay oven pan near you in order to put the pieces of meat there along with the rest of the lard. 
  • Heat it, add the sliced onion and let it cook. Add the seasoning where the meat is marinating and braise it in a medium heat oven.
  • With the remaining wine, gradually drizzle the meat so that it is always dipped in sauce.
  • When you think the meat is cooked, add the slices of boiled potatoes to the sauce and leave it in the oven for another 5 minutes until they gain some colour.
  • In the end sprinkle everything with the chopped parsley.

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