Braised veal with potatoes and vegetables

Season with salt and pepper and cut the veal into bite-size cubes. In a pot with EVOO, seal the veal and set aside.

In the same oil, we poach the vegetables: garlic, onion, leek, carrots and ñoras (we have removed the seeds). Add the crushed tomato and the spices. When the ñoras take color, put them aside to a mortar.

Add the meat back to the pot with the juice it has released, and sauté with the wine. Bring to the boil. Add the broth until it is covered.

We crush the peppers with the help of a little of the cooking broth and add them to the pot. Let it simmer for 1 hour and a half to 2 hours.

The last 20 minutes, add the potatoes cut into bite-size slices. When the veal and potatoes are tender, turn off and let stand.