Catalan Roast - (Rustido a La Catalana)

Yield > 4
Keys : Veal Main Dish Meats Spanish Spain European
Mediterranean Spanish
Ingredients :
2 lb Veal roast
2 tbl Lard
1/4 cup Dark rum
3/4 cup Dry white wine
1 head Garlic unpeeled
1 sprg Thyme
6 x Black pepper grains
2 x Cloves
1 x Bay leaf
Salt and pepper to taste
1/2 stk Cinnamon
Method :
• Heat lard. Brown thyme, bay leaf, cinnamon stick, pepper
grains, head of garlic, and the cloves in a deep casserole with
the meat over a moderate fire. Turn the meat frequently until
well browned, then sprinkle with salt and pepper, pour wine
and rum over it, cover casserole, and cook over fairly low
flame for 2 hours or until meat is tender. If necessary, add
small amounts of hot water during cooking.
• Before serving, strain sauce. Slice meat and serve in
sauce.
• Comments: This delicious dish is quick to assemble and,
once cooking, needs very little attention.
• Meat reheated slowly in sauce the following day is
excellent.