Sukalki

For this recipe, the following elaborations are necessary: 

• Pre elaboration of the meat: trim fat and nerves from meat and dice it into 4 cm squares. 
• Prepare a white stock using the meat extract. 
• Ragout elaboration: 
  • Brunoise the garlic and the onion. 
  • Gently fry the seasoning vegetables by hardness order. 
  • Season and flour lightly four the meat and sauté it. 
  • Place the degreased seasoned vegetables together with the meat in a pot. 
  • Add the choricero pepper pulp, fry it gently, add the wine and allow to reduce. 
  • Pour the white stock until it slightly covers the meat (the meat must not swim in the stock). 
  • Let it boil until the meat is tender. 
  • Add salt and thicken the sauce. 
• Fry the potato balls in very hot mild olive oil. 
• Place 4/ 5 40 g pieces of meat on the food trays to get to 200 g per portion. 
• Sauce it using 160 g of sauce and place 40 g of  potatoes on top to get to 400 g per portion in each tray. 
• Chill ( core temperature under 8 ºC in less than two hours). 

 PASTEURISATION

• Thermoseal the food trays and place the valve with Valvopack. 
• Place it in the steam oven at 100% humidity and pasteurise it at 96 ºC for 60 minutes. 
• Chill (core temperature under 8 ºC in less than two hours) 
• Store it in the refrigerator between 0 ºC and 4 ºC. 

 REGENERATION

• Using the same tray, regenerate it in the steam oven at 100% humidity. 
• Or in the microwave for 3 minutes at maximum power. 
• Another way of regeneration consists of unpacking the product and heating it on a saucepan.

Portion 400 g approximately