To
me what the name of "flesh ruled" that's what they call in Asturias
which, more or less, in the rest of the world call veal ragout, always
been pleased. It is a traditional name for a stew and poetic to be as old as the world.
Actually it is a meat-stew or beef can be a little more cow "viejuna", but ultimately it is a stew in which you put all the ingredients to cook in oil covered with just the right amount of water to let it go by slowly. Little more.
The truth is easier and richer impossible, either.
The grace of the dish is that the meat is tender, is cut into pieces and clean nerves and gristle. You can add some peas, but I do not know why it is for the only dish that use well-packaged, some potatoes into cubes, a few bits of carrot and cook slowly until everything is tender and broth linked.
I'll give you the recipe I make in the pressure cooker because it's a little faster and, above all, you walk desentiendes of watching the pot all morning.
The ragout I do take more vegetables and potatoes are fried prior to adding them to stew. It is also delicious but it is more cumbersome to make and is a bit heavier to digest.
I like to make meat governed when the season starts to say "back to school" (in my house and not age or Bethel and Trix cole-the-puppies). It's a meal that keeps very well for a long time and you can get warmed as they arrive to eat the family members work, school or college. At one point he served at the table and not have to be with last minute fritters.
This summer, Paloma has prepared this dish many times and the truth is that it comes out delicious. She is the one I explained the differences of nuance between the beef stew, the beef stew, the famous meat ragout and governed. This girl has a culinary culture like that for me.
See what you think of this recipe and, if you know it, you'll see how from now on are going to draw on her many times.
Actually it is a meat-stew or beef can be a little more cow "viejuna", but ultimately it is a stew in which you put all the ingredients to cook in oil covered with just the right amount of water to let it go by slowly. Little more.
The truth is easier and richer impossible, either.
The grace of the dish is that the meat is tender, is cut into pieces and clean nerves and gristle. You can add some peas, but I do not know why it is for the only dish that use well-packaged, some potatoes into cubes, a few bits of carrot and cook slowly until everything is tender and broth linked.
I'll give you the recipe I make in the pressure cooker because it's a little faster and, above all, you walk desentiendes of watching the pot all morning.
The ragout I do take more vegetables and potatoes are fried prior to adding them to stew. It is also delicious but it is more cumbersome to make and is a bit heavier to digest.
I like to make meat governed when the season starts to say "back to school" (in my house and not age or Bethel and Trix cole-the-puppies). It's a meal that keeps very well for a long time and you can get warmed as they arrive to eat the family members work, school or college. At one point he served at the table and not have to be with last minute fritters.
This summer, Paloma has prepared this dish many times and the truth is that it comes out delicious. She is the one I explained the differences of nuance between the beef stew, the beef stew, the famous meat ragout and governed. This girl has a culinary culture like that for me.
See what you think of this recipe and, if you know it, you'll see how from now on are going to draw on her many times.
A stew of meat and vegetables perfect for the season opener
ingredients
500 gr. stewing beef (brisket, shank, needle ...)
1 can of peas
3-4 large potatoes not
4-5 carrots
1/2 large onion
1 bay leaf
one oil chorretón
salt
instructions
Put in pressure cooker heat the oil, lightly sauté the meat pieces, previously salted, small clean ybien gristle.
Peel the potatoes are cut into very small and are not added to the pan
They added peas, diced carrots ycortadas peeled, chopped onion and bay leaf
Cold water is added until all ingredients are covered, close the pot and, when whistles, let it cook about half an hour.
When you can open the pot, try the stew, add salt to taste and let a little time yet to fire but uncovered, to finish tenderizing meat and slightly thickened broth
500 gr. stewing beef (brisket, shank, needle ...)
1 can of peas
3-4 large potatoes not
4-5 carrots
1/2 large onion
1 bay leaf
one oil chorretón
salt
instructions
Put in pressure cooker heat the oil, lightly sauté the meat pieces, previously salted, small clean ybien gristle.
Peel the potatoes are cut into very small and are not added to the pan
They added peas, diced carrots ycortadas peeled, chopped onion and bay leaf
Cold water is added until all ingredients are covered, close the pot and, when whistles, let it cook about half an hour.
When you can open the pot, try the stew, add salt to taste and let a little time yet to fire but uncovered, to finish tenderizing meat and slightly thickened broth
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