Veal in its own juices, prepared Catalan-style

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 pan on the stove, place the bacon and bacon slices to line the bottom. Then, place the piece of veal on top, removing the skin and any tough parts (you can tie it up). Surround it with the cut-up bones. Cover the pan and cook the meat over low heat on both sides, turning it gently so that it retains its juices: use a wooden spoon or a slotted spoon instead. Once browned, pour in the wine and a glass of hot water (or better, broth), season with salt and pepper, and let it cook for about 45 to 60 minutes over low heat.

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

Once the meat is cooked, remove it from the heat and let it cool slightly before slicing. Arrange the slices on a plate and pour a generous amount of hot, Chinese-style sauce over them.

Garnish as you like with pepper strips, apple slices, lettuce or scarole, or tomato wedges.