# Ternera al desarreglo

- Cuisine: Spanish
- Difficulty: medium
- Language: en

## Ingredients

- 1 kg veal
- 2 whole onion
- 1 head garlic
- 2 whole zucchini
- tbsp olive oil
- tsp oregano
- tsp white pepper, ground
- to taste salt
- 400 g tomato, crushed
- tsp sweet paprika
- cup red wine
- dash brandy
- 1 l beef stock

## Instructions

1. Roughly chop the onions, garlic, and zucchini.
2. Heat olive oil in a clay pot over a wood fire.
3. Add the veal and brown it in the oil.
4. Season the meat with oregano, ground white pepper, and salt.
5. Remove the browned meat from the pot.
6. Add the chopped vegetables and a pinch of salt to the pot and sauté.
7. Return the meat to the pot with the vegetables.
8. Stir in the tomato and sweet paprika.
9. Add the red wine and a dash of brandy. Cover the pot and let the wine reduce.
10. Remove the meat from the pot, leaving the sauce, and blend the vegetables into a smooth sauce using an immersion blender.
11. Return the meat to the pot with the blended sauce and add the beef stock.
12. Cover the pot and simmer the stew.

## Equipment

- hacha de morder
- clay pot
- immersion blender

## Source

- Original video: https://www.facebook.com/reel/1775025633664882
- Creator: La Cocina de Poblete 
- Recipe page: https://www.cliprecipe.com/recipe/9cb79383-3380-4b7f-8389-77c9f00648a0
- Extracted: 2026-09-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt