The Morcillo is a great meat that unfortunately we do not eat very often. I feel that, except to add it to the cooked or prepare veal ossobuco, it is a fairly forgotten meat. At least in my environment. It is a big mistake, since it is a very juicy meat that is tender and with a fantastic flavor. I have proposed to use it more and cook other dishes that I usually do not do with it and this has been the result shared with recipes. A plate of bde bde veal iced in a fast /bfantastic pot, very tender and juicy as I have already mentioned, light and soft, accompanied by a delicious sauce that gave it the perfect point. You have to try it!
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make the veal brunette in a fast pot: |
| 1 piece of large morcillo (mine weighed almost 1 kg) or in pieces 2 mushroom packages (of 150-200 grams) on tray 3 good-sized carrots 1 large onion 1 jet of stew wine ( ABUDANT) ACEITE DE oliva Sal Pimienta Black |
| ADDITIONAL CHARACTERISTICS: Average cost, pressure cooker |
Ingredients to make the veal brunette in a fast pot:
1. The first thing we do is wash the mushrooms well and cut them into pieces. I cut them into four parts.
2. Next, we chop the finite onion and peeled and cut the folds into slices.
3. If we have a large piece of morcillo, like me, we cut it into rather large pieces (to prevent them from doing too much. Thus they will be more juicy. In any case the size is to taste) and we clean them well of possible remains of fat, tendons, etc … We salt and pepper to taste.
4. We are going to cook in the express pot, so we cover the bottom of it with oil, and when it is hot we add the pieces of meat and brown them. They don have to do. We just want them to take some color. Then we take them out and reserve them.
5. Now we add the onion in the same pot. If necessary, we will put more oil.
6. When the onion begins to be tender, add the carrots and let it do until they also begin to be.
7. Then add the meat and mushrooms with a little salt and mix well. We leave a minute or two. We add a good jet of stew wine and let the black pot in fast fire overflow (we can add some teaspoons of bread carrot).
8. When the brunette stewed with carrots and mushrooms reaches boiling, we close the pot of the pot, and when it begins to spend steam through the valve, we go down to medium heat and let it cook 15 minutes (they would be 30 in the traditional pot). After the time we remove the stewed blackberry in a quick pot of the fire and wait for all the steam to open it. We take out the pieces of meat and beat the sauce. Now is the time to rectify salt and pepper. We will give a last fast boil to it before serving with the meat.
Trick: If the sauce will be very thick, we will add water until you get the consistency we like.
9. You will see that richer and juicy meat you have. Accompanied by this sauce that knows a mushroom a lot, with the sweet touch of the carrot and the aroma of the wine is great. Add some fried potatoes and you will have a plate of beef blackberry in tena sauce! And to see more meat recipes like this, do not forget to stop by my blog target = _blank rel = nofollowmin cooking! A hug! 🙂
