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Baked Veal Short Ribs – Cristina Manso Preto On February 3rd, we welcomed Cristina Manso Preto with the recipe for Baked Veal Short Ribs. To prepare this recipe, follow the steps below: Ingredients For the roast: 1.200 kg of veal short ribs (broken into pieces) 1 large onion (cut into quarters) 600 g of small potatoes for baking Salt to taste Pepper to taste Olive oil to taste For the baked rice: 1 cup of long rice ½ onion (chopped) ¼ beef sausage (diced) Olive oil to taste 1.5 cups of roast broth + water to complete 10 chestnuts (can be frozen, optional) Preparation For the roast Preheat the oven to 250°C. Spread the onion quarters in the bottom of a roasting pan. Arrange the veal pieces on top. Drizzle with olive oil and season with salt and pepper on both sides. Cover the meat almost completely with water and place in the oven. After about 30 minutes, arrange the potatoes around the meat, sprinkle with a little salt, reduce the oven temperature to 180°C, and return to the oven for about another hour and a half. While in the oven, keep an eye on the veal pieces and turn them so they cook evenly. For the baked rice Heat a drizzle of olive oil in a pan, add the chopped onion, and cook until tender. Add the chorizo ​​and fry briefly. Add the previously washed and drained rice, stir, and let it fry briefly. Add the roasting broth (remove the liquid from the roasting pan and top up with water if necessary), season with salt, add the chestnuts (optional), stir, cover, and bring to a boil. Turn the rice into a clay bowl, smooth it out, and bake until the rice is crispy. Serve piping hot and accompany with sautéed greens, vegetables, or spinach. Subscribe to the RTP Recipes Channel:    / @rtpreceitas7709   Visit us: http://www.rtp.pt