Catalan veal in its own juices

Ingredients

• 800 g of beef, in one piece (leg or rib)
• 75 g of bacon, cut into thin slices
• One small glass of dry white wine
• 500 g of beef or veal bones
• 50 g of bacon
• white pepper, ground
• salt
• water

In a casserole dish, place the bacon and bacon slices at the bottom to create a flavorful base. Then, place the piece of veal on top, having removed the skin and any tough parts (you can tie it up), and surround it with the cut-up bones.

Cover the meat and cook it over low heat on both sides, without piercing it when turning, to prevent it from losing its juices. Instead, use a wooden spoon or a slotted spoon.

Once golden brown, pour with wine and a glass of warm water (or, better yet, broth), season with salt and pepper, and cook for 45 to 60 minutes over low heat.

To prevent the food from sticking, place the lid upside down and pour a little water over it: the steam will not escape, and the food will not dry out.

Once the meat is cooked, remove it from the pan and let it cool slightly before slicing. Arrange the slices on a plate and pour the hot sauce over them, strained through a chinois.