Tomato 0.15 kg
Chorizo pepper 2.0 ud
Bell pepper 0.125 kg
Frozen peas 0.15 kg
- Prepare a white stock.
- Sauté the vegetables chopped into brunoise (garlic, onion, carrot and tomato), with a little oil over a medium heat (until golden).
- Meanwhile, soak the open and seedless choricero peppers by bringing them to the boil (this can be done in several times to take away the bitterness of the choricero). Separate the pulp from the skin with a spoon.
- Add salt and pepper and lightly flour the meat and brown in a frying pan.
- Get rid of the excess fat from the pan where the meat has browned and mix the juices with red wine.
- Briefly stew the meat with the vegetables, the juices and the choricero pepper.
- Meanwhile bind part of the white stock with cornflour dissolved in red wine.
- Pour the meat stew with its seasoning into dishes and add the white stock. Season lightly and stir everything together. The mixture must not exceed 60 % of the capacity of the dish.
- Heat seal the dishes and place the valve. Bake in a mixed oven steam function 100 % humidity at 80 °C for 18 hours.
- Immediately lower from 80 °C to less than 10 °C in under two hours. In this case using the blast chiller with the "hard chilling" function.
- The garnish is to be cooked and added to the stew when serving.
- Cook the side vegetables separately, fried potatoes (cubed), frozen peas, and stewed sweet pepper (diced) with garlic cut into brunoise and some intense olive oil.
* The re heating must be done by removing from the dish and boiling in a saucepan or casserole dish. Be careful when stirring so the meat doesn’t break.
Nutritional information (1 portion)
Fiber 10.83 g
Saturates 17.44 g
Monounsaturated fatty acids 18.74 g
Polyunsaturated fatty acids 3.03 g
Cholesterol 130.0 mg
Calcium 222.15 mg
Iron 8.1 mg
Zinc 7.72 mg
Vitamin A 645.08 ug
Vitamin C 77.44 g
Folic acid 180.81 ug
Salt (Sodium) 85.67 mg
Sugars 17.49 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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