120 min
Type of dish: Meats
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Chuck 1.0 kg
Table salt 3.75 g
Ground white pepper 1.0 g
Plain flour 0.0 kg
High oleic oil 0.15 l
Garlic, bulb 1.0 ud
Onion 0.15 kg
Carrots 0.025 kg
Red wine 0.05 l
White stock 0.75 l
Creamed corn 0.0 kg
Carrots 0.15 kg
Frozen peas 0.1 kg
Peeled potato stew 2x 1 0.4 kg
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
Elaboration
  • Prepare a white stock.
  • The vegetables for the ragout: garlic, onion and carrot cut into brunoise. 
  • Season and flour the meat, brown the meat and add the vegetables (if the meat we use is tough, the vegetables can be raw, but if the meat is tender they can be sautéed).
  • Remove the pulp from the soaked choricero pepper.
  • Add the pulp of the choricero pepper, sauté, add the wine and allow to reduce.
  • Add the white stock until the meat is slightly covered (the meat should not be swimming in the stock). boil until the meat is soft, add the salt and thicken the sauce with corn flour or starch.
  •  for the vegetable garnish: boil the diced carrots and the peas.
  • Fry the diced potatoes.
  • Add the garnish when serving.

Nutritional information (1 portion)
Fiber 9.16 g
Saturates 19.65 g
Monounsaturated fatty acids 43.45 g
Polyunsaturated fatty acids 5.95 g
Cholesterol 130.15 mg
Calcium 178.53 mg
Iron 7.04 mg
Zinc 7.53 mg
Vitamin A 594.3 ug
Vitamin C 57.88 g
Folic acid 150.74 ug
Salt (Sodium) 363.75 mg
Sugars 15.28 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.