We open the spine, unfold and remove part of the meat from inside.
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to roasted in the Jerez stuffed: |
| 600 grams of fresh spine on a piece 250 grams of fresh mushrooms 1 clove of garlic perejil 1 egg 200 grams of bread crumb 1 cup of milk 2 onions 1 leek 1 carrot 1 tomato 1 tomato 1 1 garlic head 1 tacita de Jerez dry 3 flesh broth deciliters |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to roasted in the Jerez stuffed:
2. We reserve that meat.
3. We chop the knife withdrawn.
4. We soak the bread crumb in a cup of milk.
5. Troce the mushrooms and saute in a pan with a little garlic and parsley until they have lost the water, season them and remove.
6. Mix in a bowl the minced meat, sauteed mushrooms, the drained bread, the chopped onion in brunoisse (minced in small square) and the raw egg, to form a dough.
7. We spice, mix and fill the meat to give it its original form.
8. We sew with the help of a mesh or rope to tie roasts.
9. We put 4 tablespoons of olive oil in a pan and seal the back until the golden color takes, we spice, we distribute the vegetables (the tomato, leek, carrot and garlic, all chopped) around the meat in the meat The oven plate.
10. Bake at 200 ºC for approximately 15 minutes or until the vegetables are cooked.
11. We water with the Jerez, let it evaporate 5 minutes, watered the vegetables with a cup of water or broth and then cover.
12. We lower the oven temperature to 150 ºC and continue cooking about 45 minutes.
13. Remove the meat from the oven and let cool on the same oven plate.
14. Once the meat is cold, we cut it in fillets and have it in a tray.
15. We pour the meat broth in the roast container, boil and strain.
16. We check the salt point of the sauce and link with a little diluted corn.
17. Once the sauce is linked, we pour it on top of the meat.
18. We cover and heat the set in the oven at moderate temperature.
19. We serve hot.
20. For 4 people.
