Veal stew in Rioja wine
Allergens:
Ingredients for 5 portions
Calculate portions
Stewed veal tail
1.5 kg
Mashed potatoes
5.0 ud
Pimiento verde
0.025 kg
Pimiento rojo
0.025 kg
Tomate cherry
0.1 kg
Crispy potatoes
100.0 g
Queso de oveja
0.01 kg
Sésamo
0.01 kg
Aceite de oliva suave
0.15 l
Puerro
2.0 ud
Tomato
0.2 kg
Sal
5.0 g
Ground white pepper
1.0 g
Harina floja
0.05 kg
Aceite de oliva suave
0.1 l
Vino tinto
0.5 l
Brown stock
1.0 l
Leche esterilizada
0.143 l
Sal
1.786 g
Ground white pepper
25.0 g
Potato
0.2 kg
Sal
2.0 g
Ground white pepper
1.0 g
Aceite de girasol
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
1715.23
kcal
Carbohydrates
79.36
g
Proteins
71.81
g
Lipids
111.29
g
Fiber
19.39
g
Saturates
28.7
g
Monounsaturated fatty acids
63.44
g
Polyunsaturated fatty acids
15.8
g
Cholesterol
209.63
mg
Calcium
684.36
mg
Iron
16.47
mg
Zinc
12.29
mg
Vitamin A
1126.88
ug
Vitamin C
165.04
g
Folic acid
360.07
ug
Salt (Sodium)
1285.0
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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