Juicy Oven Roasted Veal with Potatoes

INGREDIENTS:

• 1,400 kg of shoulder veal / chuck
• 2 onions
• 4 bay leaves
• 2 Tbsp sweet pepper
• 1 Tbsp (tea) ground piri-piri
• 1/2 yellow pepper
• 5 cloves of garlic
• 2 tomatoes
• 3 Tbsp lard
• 50 cl beer
• 100 ml of olive oil
• Chopped parsley
• Salt q.s.
• 1kg of small potatoes
  (cooked in salted water and without shell)

PREPARATION:

Place the meat on a tray and season with salt on one side and the other. Add the chopped garlic cloves, bay leaves, sweet pepper, ground chilli, onions cut into half moons, yellow pepper into strips, chopped tomatoes and lard. Wrap everything in the meat.

Drizzle with beer, olive oil and chopped parsley. Cover with cling film and leave to marinate in the fridge for around 2 hours.

Bake in the preheated oven at 250ºC for around 30 minutes, then remove and cover with aluminum foil and return to the oven at the same temperature for another 60 minutes.

Cook the potatoes with their skin in a pan with water and a pinch of salt. Let cool and peel them.

Remove the meat from the oven and add the potatoes. Place back in the oven for around 20 minutes, until slightly crispy.

Place the meat and potatoes on a platter. Remove the sauce to a glass and blend everything with the blender. Baste the meat with sauce.

Decorate with chopped parsley. Serve if you prefer, accompanied by white rice or sautéed vegetables.