Chuletas de Ternera a la Criolla - Veal Shoulder Steak Creole Style
Veal shoulder steak is an inexpensive, flavorful cut, ideal for braising. In South America, the liquid used for braising might be chicha de jora (a fermented corn drink), beer, or wine, depending on the country. In the Andean countries, chicha is often used, while in the southern countries, wine is preferred. The spices also vary. This type of braising is typical of Peru and Ecuador. The shoulder cut is available in some U.S. supermarkets and in ethnic markets.
2 shoulder veal steaks (about 11/2 pounds each) or 4 to 6 veal chops
Wash and dry the steaks. Trim off all the fat and gristle. (By trimming, the steaks can be separated into smaller steaks, or chops.) Leave the bones in because they give better the sauce more flavor. Squeeze the lemon juice over the chops and sprinkle both sides with the salt and pepper. Place in a glass baking dish and refrigerate for a couple of hours.
Heat the oil in a large casserole over medium heat. Dry the chops with paper towels and add to the casserole without crowding. Brown on both sides. Sprinkle the garlic and marjoram over the chops and add the bay leaf, beer, tomato paste, and brown sugar. Bring to a boil, then reduce the heat to a low simmer, cover, and cook until the meat is very tender, about 2 hours, turning the chops after 1 hour.
Remove the bay leaf. Taste for salt and pepper, then serve sprinkled with the cilantro.
Serve with pasta or potatoes and green beans.
Source: The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro, with 450 Recipes by Maria Baez Kijac
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