Braised Veal with Wild Mushrooms

The Spanish term ternera, or veal, does not refer to the meat of tiny milk-fed calves (that’s ternera lechal) but to young beef cattle of up to a year old. Good grazing land is scarce in Catalonia and so animals have always been slaughtered young, freeing up the pastureland for the next year’s herd. The meat is a rosy-pink and tender.

Albert Asín, the chef at the Bar Pinotxo in Barcelona’s Boquería market makes a fine fricandó. His kitchen is mi