Clean the peppers.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make the veal tail San FermÃn: |
| For 4 people :: 1 ½ kg. of the veal tail 1 onion 2 leeks 2 carries 1 green pepper 5 cloves of garrina 3 peppers brunette 1 l. of wine of red wine water virgin oil extra hojiblanca salt black pepper in grain pajil picado |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer, ideal to accompany with redness of parenting |
Ingredients to make the veal tail San FermÃn:
2. Place them on a baking tray.
3. Rygal them with a stream of oil, save them and introduce in the oven at 180ºC, for 30 minutes.
4. When they are made, let them temperate, attempt, cut them in strips and reserve them.
5. Cut the tail with a knife, making the incisions between the vertebrae so as not to astilla the bone.
6. Sazona the meat, pass it by flour and give it in a pan with oil.
7. Pica the vegetables (reserve a clove of garlic) and put them to poach in the fast pot.
8. Add some black pepper grains.
9. Pour the wine and a little water.
10. incorporates the pieces of tail and gerrala.
11. Let cook for 30-40 minutes.
12. Remove the pieces of meat and pass the sauce through the purés.
13. Put the sauce in a pot and introduce the meat.
14. finely pile the garlic clove above and add it to the peppers.
15. Rygal them with a stream of oil and save them.
16. The peppers serves in one source and in another the tail sprinkled with chopped parsley.
17. The meat has to be very done and you have to easily separate from the bone.
18. These types of stews improve if they rest, therefore they appreciate that they prepare to eve and heat them at the time of serving.
