Vitela assada do Douro

Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.

About the recipe

Vitela assada do Douro is associated with farmhouse tables and long Sundays, when the oven works slowly and the house fills with aroma.

The meat should come out tender on the inside and golden on the outside, with a light sauce of wine, onion and aromatic herbs.

As with many Portuguese recipes, there are variations by region, family and cook — some versions include potatoes around the pan, others prefer mashed potatoes or white rice on the side.

Ingredients

• 1.5 kg veal breast or leg
• 300 ml of red wine from Douro
• 2 large onions
• 4 cloves of garlic
• 2 carrots
• Rosemary and fresh thyme
• 100 ml of olive oil
• Coarse salt and black pepper
• Meat stock, as needed

Method

1. Season the veal with coarse salt, pepper, crushed garlic and half the olive oil; let it marinate for an hour.
2. Preheat the oven to 180°C.
3. In a roasting pan, place sliced onion and carrot, place the veal on top and drizzle with wine and broth.
4. Sprinkle with rosemary and thyme, cover with aluminium foil and place in the oven.
5. Bake for an hour and a half, basting from time to time with the pan sauce.
6. Remove the foil and let it brown for another 20 to 30 minutes, until the meat is tender and deeply golden.
7. Remove from the oven, let rest for 15 minutes before cutting into slices.
8. Serve with the reduced sauce from the pan and a side of potatoes or rice.

Tips from Empório Portugal

• Resting the meat is essential to maintain the juices.
• A well-structured Douro wine improves the sauce without overpowering the veal.
• Use a thermometer if you prefer control — about 65°C in the centre for tenderness.

Possible replacements in Brazil

• Locally bred veal has a more delicate flavour than cuts from adult cows.
• Dried herbs can replace fresh herbs, using a smaller quantity.

Pairing

A Douro DOC red wine, served at cellar temperature. For people over 18 years old; drink in moderation.