Table of contents
Ingredients (4 persons):
- 1,200 g of veal skirt steak
- ½ k of broad beans (shelled)
- 1 onion
- 2 carrots
- 4 cloves of garlic
- ¾ l of homemade chicken stock
- 200 ml of sherry wine
- 1 tablespoon flour
- extra virgin olive oil
- salt
- pepper
- parsley
Elaboration of the veal skirt steak with sautéed broad beans recipe by Karlos Arguiñano
Season the veal with salt and pepper and place it in an ovenproof dish. Grate 1 clove of garlic and smear the top. Pour in the sherry wine and roast (preheated oven) at 200º for 1 hour Turn off the oven and reserve the meat in the oven.
Heats Peel the other 3 cloves of garlic in a saucepan with a drizzle of oil. garlic Peel, slice and add them. onion Cut it into large cubes and add it. s carrots Cut it into quarter moons and incorporate them. Rehoga all well during 8-10 minutes Add the flour redo it a little and pour the broth (3/4 l). Kitchen the ingredients during 35-40 minutes over low heat. Pour the juice that has loosened the flesh and crushes the ingredients with an electric mixer. Reserve the sauce.
Water heater When it starts to boil, add the vegetables to the pan and season it with salt and pepper. broad beans and cook them for 5 minutes Remove and drain well.
Heats a frying pan with a drizzle of oil. Add beans season and skip them briefly.
Cut the veal into 4 thick fillets.
Serves on each plate a little sauce, a steak and some sautéed beans. Garnish the plates with some parsley leaves.
Tip:
If the piece of meat we want to prepare is already dry, we can use the "braising" technique, which consists of creating a moist environment inside the oven. In today's case, the wine will perform this function.
