3 h
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Green pepper 0.025 kg
Red pepper 0.025 kg
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
Onion 1.5 kg
Carrots 0.25 kg
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
Potatoes 0.571 kg
Margarine 0.018 kg
Sterilised milk 0.143 l
Table salt 1.786 g
Ground white pepper 2.857 g
Potato 0.2 kg
Table salt 2.0 g
Ground white pepper 1.0 g

For the stewed veal:

  • 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.


  • 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)
Fiber 18.23 g
Saturates 28.67 g
Monounsaturated fatty acids 63.4 g
Polyunsaturated fatty acids 15.77 g
Cholesterol 209.63 mg
Calcium 672.58 mg
Iron 15.84 mg
Zinc 12.24 mg
Vitamin A 1126.88 ug
Vitamin C 165.04 g
Folic acid 360.07 ug
Salt (Sodium) 1284.77 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.