90 min
Type of dish: Meats
Temperature: Hot
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Rack with head 1.286 kg
Table salt 3.571 g
Carrots 0.143 kg
Onion 0.143 kg
Garlic, bulb 0.714 ud
White wine 0.071 l
White stock 0.75 l
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
Elaboration
  • Make a white stock
  • Brown the large pieces of salted meat in the oven at 220 ºC or on the stove.
  • Cut the vegetables into small cubes (onion, carrot and garlic), slightly soften them and add them to the browned meat.
  • Pour the wine and the stock so it covers half of the meat and vegetables and put it in the oven lowering the temperature to 180 ºC. While cooking, turn the pieces of meat over occasionally and, if necessary, add some stock. 
  • Leave to cook until the meat is tender and there is no red juice inside. 
  • Remove the pieces of meat and set them aside. 
  • For the sauce: remove the fat from the juice, blend with the vegetables and add more stock if necessary. Place on the heat and thicken it with corn-starch dissolved in the cold stock, let the mix boil for a few minutes. Salt to taste. 

SET UP

  • Fry the meat and place on a tray, pour the sauce over it and heat in the oven. 
  • Serve with chips
Nutritional information (1 portion)
Fiber 6.01 g
Saturates 24.78 g
Monounsaturated fatty acids 68.64 g
Polyunsaturated fatty acids 20.8 g
Cholesterol 185.45 mg
Calcium 176.56 mg
Iron 5.86 mg
Zinc 5.15 mg
Vitamin A 595.02 ug
Vitamin C 40.5 g
Folic acid 136.4 ug
Salt (Sodium) 704.28 mg
Sugars 14.08 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.