The meat is boneless, which must have vein and enough rest time so that it is tender, clean and cut into 5 cm tacos. thick because of its natural width. In a pan are fried over moderate heat, with little oil, the pieces of clean meat already splashed. When they are at their point they will withdraw, mixing the leftover juices with half of the cava before adding them to the sauce. Salsa preparation: the waste of the meat is stewed, along with the vegetables and the oregano. When the bones are golden, the set with half of the cava is wet, it is left to stoop 20 minutes and withdraw from the heat. It must be filtered the mixture thus obtained by the Chinese strainer and then pass it through a stick, which will be twisted at both ends in order to extract as much juice as possible. At this point he incorporated into the liquid achieved when frying the meat and sautking his juice in cava. The meat is placed, previously filteted in scalloopines, on the plate, it is napped with the very hot sauce and adorns with a bunch of beros.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make ox scalpins to the sweet cava: |
| 3 kg. of tape ox meat or chop oil salt and pepper sauce of sweet cava 2 leeks 1 carria 2 onion the waste of the meat 1/2 L. of Cava Dulce 1 bunch of oregano Fresco 1 bunch of beros |
