Veal stew in Rioja wine
Allergens:
Ingredients for 5 portions
Calculate portions
Stewed veal tail
1.5 kg
Mashed potatoes
5.0 ud
Green pepper
0.025 kg
Red pepper
0.025 kg
Courgette
0.2 kg
Natural mushrooms
0.1 kg
Cherry tomato
0.1 kg
Crispy potatoes
100.0 g
Sheep cheese
0.01 kg
Sesame
0.01 kg
Parsley
0.03 g
Table salt
3.0 g
Olive oil
0.15 l
Oxtail
1.5 kg
Garlic, bulb
3.0 ud
Leek
2.0 ud
Tomato
0.2 kg
Table salt
5.0 g
Ground white pepper
1.0 g
Plain flour
0.05 kg
Olive oil
0.1 l
Red wine
0.5 l
Brown stock
1.0 l
Sterilised milk
0.143 l
Table salt
1.786 g
Potato
0.2 kg
Table salt
2.0 g
Ground white pepper
1.0 g
Sunflower oil
0.25 l
Elaboration
- Separate the veal meat from the bone and thicken with a little sauce from the stew.
For the garnish:
- Prepare mashed potatoes.
- Assemble a vegetable brochette (onion, green and red pepper, mushroom, carrot, zucchini and cherry tomato) for grilling.
For decoration:
- Crispy potatoes with parsley, grated cheese and sesame.
- Cut the potatoes roughly the same size.
- Keep aside until use on blotting paper and covered with film to avoid any moisture.
ASSEMBLY
- Warm up the meat with the sauce.
- Grill the brochette.
- Place a small amount of mashed potato on the plate in a tear shape.
- Place a ring with a mashed potato base next to it.
- Complete the ring with the meat, shredded and thickened.
- Pour over the sauce.
- Garnish with the brochette and decorate with crispy potatoes.
Nutritional information (1 portion)
Energy
1701.03
kcal
Carbohydrates
77.26
g
Proteins
71.29
g
Lipids
111.18
g
Fiber
18.08
g
Saturates
28.67
g
Monounsaturated fatty acids
63.4
g
Polyunsaturated fatty acids
15.77
g
Cholesterol
209.63
mg
Calcium
671.06
mg
Iron
15.76
mg
Zinc
12.23
mg
Vitamin A
1126.88
ug
Vitamin C
165.04
g
Folic acid
360.07
ug
Salt (Sodium)
1284.75
mg
Sugars
32.49
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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