Corfiot Braised Veal (Sofrito)
Σοφρίτο SofritoSay it: soh-FREE-toh
Corfu's sofrito is the Ionian island's Venetian-influenced answer to a Sunday braise: thin slices of veal browned in olive oil, then gently simmered with a generous amount of garlic, flat-leaf parsley, dry white wine and a splash of vinegar. The sauce stays pale and glossy rather than tomato-red, tasting of wine, sweet garlic and fresh herbs. It is a fixture of Corfiot family tables and tavernas, always served with golden fried potatoes.
Corfiot Braised Veal (Sofrito)
Σοφρίτο, Sofrito
Pronounced soh-FREE-toh
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 40 min
- Total
- 2 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the veal slices dry, season both sides with the salt and pepper, then dust lightly with flour and shake off any excess so only a thin film remains.
Heat the olive oil in a wide, heavy pot over medium-high heat. Brown the veal in batches for 2 to 3 minutes per side, until golden with darker crusty edges, then lift out onto a plate.
Lower the heat to medium, add the garlic and cook for 30 to 60 seconds, just until fragrant and pale gold — do not let it brown. Stir in half of the parsley for 30 seconds.
Return the veal to the pot, laying the slices flat and overlapping them slightly, then pour in the wine and vinegar. Let it bubble steadily for 2 minutes so the alcohol cooks off.
Add the water, bring to a gentle simmer, cover and cook on low heat for 1 hour 15 minutes to 1 hour 30 minutes, until the meat yields easily to a fork and the sauce smells sweet and winy.
Turn the slices once or twice during cooking and check the liquid; if the pot looks dry, add a splash of hot water. The sauce should always half-cover the meat.
Uncover for the last 10 minutes and let the sauce reduce until glossy and thick enough to coat the back of a spoon.
Take the pot off the heat, stir in the remaining parsley, and let the sofrito rest for 5 minutes before serving so the sauce settles around the meat.
Regional variants
Some Corfiot cooks finish the sauce with a knob of butter or a little lemon juice for a sharper, richer gravy, and a few modern versions add a spoonful of tomato paste. In some homes the sofrito is served with rice or mashed potatoes instead of fried potatoes.
Cook's notes
- Pound the veal to an even thickness so the slices cook at the same rate and stay tender.
- Add the parsley in two stages: half builds the base flavour, half keeps the sauce fresh and green.
- Serve in warm shallow plates with plenty of the sauce spooned over, otherwise the meat dries out quickly.
Serve with
Golden fried potatoes, crusty bread to mop the sauce, and a glass of dry white wine.
Make ahead and storage
Keeps refrigerated for up to 3 days and tastes even better the next day; reheat gently with a splash of water and stir in fresh parsley at the end.
