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Wednesday, January 27, 2016

MAGRA WITH RECIPE FOR CHOPPED VEAL IN SAUCE

Tender Lean Meat
Photo by: Lord-Williams
lean meat. [Gázquez. Cocina. 2002:161:165:179; 118; Lladonosa. 1984:118; Nola. 1989:xxii-2:xxxviii-4:xxxix-1;
Ruíz/Saínz. 1986:149:829]

CHOPPED VEAL IN SAUCE ADAPTED FROM NOLA’S xxxix-1 DOUBLADURA DE TERNERA BY JOSEP LLADONOSA[1]

Ingredients

1 k. lean beef
½ l meat broth
100 gr lard
100 gr bacon
2 onions
1 c malvasía (sweet wine)
¼ c vinegar
35 gr toasted almonds
1 slice bread
spices: cinnamon, ginger, 3 cloves, all ground in a mortar
salt to taste

A Dish to Melt in Your Mouth
Photo by: Lord-Williams
Preparation

PREHEAT OVEN
350–375°F/180–190°C

Season the meat with salt and put it in a roasting pan with a little lard. Put it in the oven to slowly roast. Turn it frequently and when half done add two tablespoons of water. It should be done in one hour. Remove from the oven and let it cool.

Add the rest of the lard and the finely chopped onion to a frying pan. Heat it and lightly fry the onion. When the onion is almost toasted add diced bacon. Turn it was remove a little of the grease.

Cut dice the meat and add it to the frying pan. Immediately add the wine and bring it to a boil for 2-3 minutes. Chop almonds in a mortar. Add bread soaked in vinegar.

Add this to the frying pan. Season with spices and add meat broth.  Finally let it cook slowly until the meat is tender.

When ready to serve sprinkle with finally chopped mint.

(The addition of 2 garlic cloves to the dish changes it considerably, enhancing the taste.)




[1] See blogs titled asador, published December 1, 2011 and canamazo published July 30, 2012 for difference versions of Nola’s recipe.


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