58,129 views
Although our pace of life seems to go against the grain when it comes to preparing stews, trust us when we say that the trick is to be organised and do things with foresight. To be clear, by things with foresight we mean that you take the piece of oxtail or veal meat the night before and marinate it in, for example, red wine. Easy as can be. Can you make it without marinating the meat? You can, but we can tell you that it won't have the same flavour and mellowness as the meat. And forget about the classic potatoes in the stew, which yes, are delicious because they absorb all the flavour, but trust Menudos Torres and prepare this mashed potato as a side dish. The garlic and the spring onion will give a very personal touch to the dish. INGREDIENTS: 600 g of bull's or veal tail 1 onion 1 carrot 1 leek 1 head of garlic 700 ml of red wine 2 g of juniper or gin 1 tablespoon of flour 2 g of black peppercorns 3 units of cloves EVOO Salt For the accompaniment: 250 g of potatoes 1 clove of garlic 1 shallot or spring onion A few chives See all the details of the recipe here: https://www.rtve.es/television/202203... Enjoy all the complete recipes HERE!: https://www.rtve.es/television/cocina/ And don't forget to subscribe to the RTVE Cocina channel to enjoy the best recipes and cooking tips in Spanish: https://goo.gl/spf4aI All the content of television, radio, news and much more at http://www.rtve.es #rtvecocina #rtverecipes #Torresenlacocina #MenudosTorres