1 1/2 kg of vitela
200 g of smoked bacon
1/2 cup of cognac
100 g of butter
100 g of smoked bacon slices
2 onions
2 cloves of garlic
salt and black pepper
1/2 teaspoon of sweet paprika
1/2 teaspoon of grated ginger
1 cup of white wine
1 cup of beef broth
1/2 cup of heavy cream
1/4 teaspoon of ground cinnamon
2 tablespoons of chopped parsley
1 1/2 kg of vitela
200 g of smoked bacon
1/2 cup of cognac
100 g of butter
100 g of smoked bacon slices
2 onions
2 cloves of garlic
salt and black pepper
1/2 teaspoon of sweet paprika
1/2 teaspoon of grated ginger
1 cup of white wine
1 cup of beef broth
1/2 cup of heavy cream
1/4 teaspoon of ground cinnamon
2 tablespoons of chopped parsley
Remove the skin from the vitela or ask your butcher to do it for you
Make holes all over the rounded surface of the vitela
Cut the 200 g of smoked bacon into small squares and insert them into the cuts on the vitela
Place in a dish
Pour the cognac over the top
Let it rest for 30 minutes
Melt the butter in a large skillet
Place the vitela in the skillet with the side of bacon facing down
Let it refry for 10 minutes
Flip the vitela and cover with half of the slices of smoked bacon
Let it fry for another 5 minutes
Meanwhile, chop the onion and garlic
Place them around the vitela
Sprinkle with salt, black pepper, sweet paprika, and grated ginger
As soon as the onion becomes transparent, add the white wine and beef broth
Cover the skillet well or place the vitela with the sauce in a refractory dish with a lid and put it in the hot oven (220°C), preheated, for 45 minutes
Remove the slices of smoked bacon and replace them with new ones to cover the vitela
Put it back in the oven for another 10 minutes
Remove the vitela from the sauce and keep it warm
Reduce the sauce
Place it in a small skillet and put it on the fire
Let it cook for another 5 minutes
Add the ground cinnamon and heavy cream
Let it heat up well, stirring constantly
Add the chopped parsley
Serve 6 to 8 servings.
