Use, trunk and soak the tail for 30 min.
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| Ingredients to make the veal tail to Chunca Luna: |
| For 4 people :: 2.- Ternera tail 1.- Pimpimo red 1.- pepper morrón green 2.- Cebollas large 4.- AJOHO BOARD 2.- carnahorias 2.- Large potatoes Corted into cubos cool ajà romero parso oregano black pep |
Ingredients to make the veal tail to Chunca Luna:
2. Season the tail with salt and pepper, then pass it through flour and brown the portions in a saucepan with olive oil, remove them and saute the peppers, onions, garlic, and large chopped carrots, when they are transparent Add the pieces of tail, the parsley, oregano romero black pepper and a spoonful of thick salt, increase a liter of water and one of dry white wine, cover it saucepan and let boil over low heat for approximately 2 hours, when the meat begins To take off the bone add the potatoes.
3. Let reduce and enjoy it with a good Argentine red wine, referently Cabernet Sofigon.
