Guipuzcoan veal chops are a typical recipe from one of the three provinces of the Basque Country, Guipuzcoa . Its capital is the beautiful city of Donostia, or San Sebastian, which has the distinction not only of having a coastal landscape of great beauty but also of being the city with the most Michelin stars per square meter. And it has to be for something, because Basque food is one of the best in Spain.
Guipuzcoa is also the birthplace of the famous txokos a Basque word that refers to the premises that serve as headquarters for gastronomic societies (although they may also be sports or recreational). It also refers to corners of the town houses dedicated to good food in the company of friends, where the most varied preparations served with good txacolí gorri or red wine are served. Or where they make tastings of pintxos accompanied by zurito (a glass of beer).
- 6 veal chops
- ½ kilo of potatoes
- ½ kilo of onions
- ¼ liter of cider
- ¼ liter of meat stock
- 150 grams of lard or butter
- Aromatic herbs to taste
- Salt and pepper to taste
How to prepare some delicious Gipuzkoan beef chops:
- In a frying pan melt the butter or butter .
- Brown the chops on both sides. Season and reserve .
- Cut the onions into julienne strips and saute them in the same oil as the chops.
- When the onion is browned, transfer it to a baking dish, and place it on the bottom, as a bed .
- Put the chops on top and sprinkle the aromatic herbs (thyme, bay leaf and rosemary, for example).
- Peel the potatoes and cut them into thin slices.
- Season them generously and cover the chops with them .
- Pour the meat stock and the cider until everything is covered . Cover with aluminum foil.
- Give a point of salt to the set.
- Preheat the oven to 200 ° C. Put the saucepan or pan and bake for 25 minutes, or until the potatoes are cooked .
- Remove the aluminum foil and allow 5 more minutes for the surface to brown.
If you want to prepare the veal chops a la Guipuzcoana in the truly traditional way, you should use dishes or clay pots, which give a unique flavor to any food. This is a hearty dish that needs no accompaniment other than a slice of good country bread to soak the sauce, a bottle of red wine and the company of good friends with whom to share the delights of the best Basque gastronomy.