You will see that the recipe has many ingredients, but it isn't at all difficult to make, But if you need a little time. The mixture of flavors is among the traditional stew with spicy and slightly sweet touch.
Umami of veal
-500g of round cut finite
-200g of mushrooms
-a handful of chives
– 3 tablespoons of Iberian lard
– 2 tablespoons of wine
– 1 teaspoon honey
– 2 nanami teaspoons
– 2 teaspoons garlic powder
– 1 piece of kombu seaweed
– 10 almonds
– 5 hazelnuts
-50g of raisins
– 1 litre of water
Firstly it melts a teaspoon of butter in a frying pan and fry the pieces of meat. When browned remove from fire and reserve.
Snip the very finite chives, Peel the carrot and onion and cut them with a mandolin to make the Court uniform. If you don't want to spend much time in clean mushrooms, in large areas, you'll find trays of mushrooms clean and cut. Sincerely, It is very practical if you have little time.
In the same pan that we used for meat, Add two tablespoons of butter and pocha vegetables and mushrooms previously peeled and cut. Cook over medium heat until the mushrooms have released part of its water and the onion is transparent. He retired from the fire. You chop hazelnuts and almonds with a few mushrooms and vegetables already poached a little water.
It's time to gather all the ingredients. The kombu seaweed should be washed previously before cooking. Pass it under the tap to remove the white layer covering it. When algae gets wet it loses its stiffness quickly.
Enter the meat in a pot, vegetables, the nuts chopped, water, wine, the nanami, the very finite cut kombu into strips seaweed, honey, raisins and garlic powder. Cover and bake for 1 h and a half stirring occasionally and watching that the round is not never dry. If so add more water and let reduce. And ready! Because you can taste this sweet mix, salty and spicy at the same time
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