Peppers stuffed with veal tail stew

3 h
Type of dish: Vegetables, Meats
Temperature: Hot
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Allergens:
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Stewed veal tail 1.5 kg
Piquillo peppers 15.0 ud
Potatoes 0.8 kg
Carrots 0.6 kg
Butter 0.05 kg
Parsley 5.0 g
Table salt 3.0 g
See Recipe
Oxtail 1.5 kg
Garlic, bulb 3.0 ud
Onion 1.5 kg
Carrots 0.25 kg
Leek 2.0 ud
Tomato 0.2 kg
Table salt 5.0 g
Ground white pepper 1.0 g
Plain flour 0.05 kg
Olive oil 0.1 l
Red wine 0.5 l
Brown stock 1.0 l
Elaboration

To make the stewed veal filling:

  • Take the meat off the bone and mix it with the stew sauce.
  • Reserve some sauce for plating.

To make the peppers:

  • Trim the peppers so that they are all the same shape and size.
  • Fill them with the veal.

For the side dish:

  • Tourne cut the potatoes and carrots and steam them.

PLATING

  • Heat the peppers with some sauce.
  • Gently heat the vegetables.
  • Place the peppers on one side of the plate and pour the sauce over them.
  • Place the vegetables next to the peppers.
  • Lastly, decorate with chopped parsley.
Nutritional information (1 portion)
Energy
1359.86
kcal
Carbohydrates
83.2
g
Proteins
70.77
g
Lipids
71.38
g
Fiber 20.86 g
Saturates 25.76 g
Monounsaturated fatty acids 36.82 g
Polyunsaturated fatty acids 4.22 g
Cholesterol 222.6 mg
Calcium 639.93 mg
Iron 15.99 mg
Zinc 12.12 mg
Vitamin A 2409.58 ug
Vitamin C 153.7 g
Folic acid 351.61 ug
Salt (Sodium) 998.53 mg
Sugars 37.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.