This piece of meat is much more juicy than the veal round.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make the veal hip corner in sauce: |
| 1 veal pack 1 carrot unit 1 bottle of oil 1 garlic head 1 onion package |
Ingredients to make the veal hip corner in sauce:
2. Ask for the butchers butcher and tell the butcher to get it.
3. In the express pot put some oil and fry a garlic. When fried.
4. Put the corner and fry it to seal it, when it is fried to take it out.
5. In the previous oil put onions (the number depends on the weight of the corner) for 1kg plus 1/4, put two large onions in pieces, carrots, according to the taste and natural tomato without skin or pepitas, party in pieces.
6. All this is put to poach.
7. When this poach gets the corner with all this and laughs with a red vermout vessel.
8. It is evaporated and adding meat broth (it can be vobril), it is rectified as salt and closes the pot cooking in a fast pot approx 20 min.
9. When the pot does not allow it, we open it and remove the meat letting cool and then put it in the fridge to split it much better the next day.
10. With the sauce we take out the carrots, and the rest we pass through the Pasapure, we incorporate the carrots into the sauce and when we split the flesh in slices it is accompanied by the sauce with the carrots.
11. It is a recipe to make previously and ancient if we have guests.
