3 h
Temperature: Hot
Cuisine type: Basque cuisine
Conservation technique: Pasteurization
Type of dish: Meats
Allergens:
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Chuck 1.25 kg
Table salt 10.0 g
Ground white pepper 0.5 g
Plain flour 0.05 kg
Olive oil 0.075 l
Garlic, bulb 1.0 ud
Onion 0.45 kg
Chorizo pepper pulp 0.025 kg
Red wine 0.05 l
Patata 0.25 kg
Elaboration

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 10ºC 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 10 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..
Nutritional information (1 portion)
Fiber 1.86 g
Saturates 23.26 g
Monounsaturated fatty acids 35.19 g
Polyunsaturated fatty acids 4.38 g
Cholesterol 162.58 mg
Calcium 113.14 mg
Iron 6.17 mg
Zinc 8.35 mg
Vitamin A 30.0 ug
Vitamin C 15.45 g
Folic acid 15.19 ug
Salt (Sodium) 777.01 mg
Sugars 0.29 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.