Gibraltarian Sofrito (Garlic Veal Stew)

Gibraltar’s sofrito is a slow-braised veal stew that reflects the Rock’s mixed Spanish, Italian, and British heritage: garlicky, richly savory, and traditionally served with rice or chips. It’s a Sunday-lunch classic that rarely makes it onto English-language recipe sites.

Ingredients

• 2 pounds stewing veal, cut into chunks
• 3 tablespoons olive oil
• 6 cloves garlic, minced
• 1 large onion, chopped
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 2 cups beef or chicken broth
• 2 bay leaves
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons chopped parsley, for serving

Instructions

1. Brown the veal
   Pat the veal dry and season with salt and pepper. Heat olive oil in a heavy pot over medium-high heat and brown the meat in batches, about 6 minutes per batch. Set aside.
2. Build the base
   Lower the heat to medium and cook the onion until soft, about 5 minutes. Add the garlic and cook 1 minute, then stir in the tomato paste and smoked paprika and cook for another minute.
3. Braise
   Return the veal to the pot, pour in the wine, and let it reduce by half. Add the broth and bay leaves, bring to a simmer, cover, and cook on low heat for 1.5-2 hours, until the meat is fork-tender.
4. Finish
   Remove the bay leaves, taste and adjust the seasoning, and let the sauce reduce uncovered for 10 minutes if it needs thickening. Scatter with parsley and serve with rice or crisp fries.