1) Cate the meat, salt and pepper it and brown it in a pressure cooker in the very hot oil, so that a crust is formed and the juices do not come out.
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| Ingredients to make a zancarrón with piquillos sauce: |
| For 4 people :: 1 kg. From Zancarrón de Buey 1 kg. Of onions 1 head of garlic 1 glass of brandy 1 glass of water 1 bottle of piquillo peppers (they can be in strips) 1 dl . of olive oil salt freshly ground black pepper. |
Ingredients to make a zancarrón with piquillos sauce:
2. Remove the meat and in the remaining oil saute the chopped onions and garlic until they begin to soften.
3. Incorporate the meat, water with the brandy and the water.
4. Close the pot and cook for 1 hour, or until it is soft.
5. 2) Remove the meat and let it cool, to be able to cut it later very fine.
6. Add the peppers to the pot and crush the set until you get a smooth sauce.
7. Then pass it through the Chinese.
8. Rectify the season of seasoning and reserve.
9. 3) Once the meat is cold, remove the rope and cut it into very thin slices (a ham knife can serve).
10. put it in a heat resistant source and cover it with the sauce.
11. Heat over heat until it starts boiling and keeping hot (with a diffuser under) until the time of serving.
12. Serve accompanied by pasta, white rice or potato puree, consumers taste.
13. Note: I have needed 1 hour and a half to be soft.
14. As I did not have piquillos by hand, I have put brunette peppers, but I suppose that with piquillos it will be even better.
15. It is better to do it on the eve, so that the meat will cool.
16. I have added to seasoning a pinch of freshly grated nutmeg and another pinch of Cayena pepper, which gives it a very special touch.
17. I suppose this dish can be freely frozen, to serve it at a time of trouble.
18. I suggest freezing the meat and the sauce separately, so that the first one does not fall apart when heating it.
