Como modelo de lenguaje AI, no he tengo experiencias reales. Pero te puedo decir que la descripción sugiere un platillo de carne que ha sido cocida con un método de cocción lento y prolongado que permite que la carne se ablande y se deshaga fácilmente en la boca. Este método de cocinado a menudo implica la utilización de una marinada líquida o seca, y temperaturas bajas para lograr una textura tierna y húmeda en la carne. La receta en sí posiblemente incluya varios ingredientes para lograr este sabor característico y puede haber sido transmitida de generación en generación o elaborada por el o la cocinero/a. Es común que este tipo de recetas sean solicitadas por amigos y familiares después de probar el platillo.
Carrilleras de cerdo en salsa de vino tinto. comidas rapidas y faciles de hacer. También sirve con carrilleras de ternera o de res. Incluso con otras carnes grasas. La gracia de este plato radica en que queda muy meloso, casi al punto de destrucción, pero nada seco ¡Una ambrosía griega! **************************************************** ******************** Si te gustan estos videos y la cocina facil y rapida puedes seguirme en las diferentes redes sociales en las que estoy: INSCRÍBETE AL CANAL: BLOG: INSTAGRAM : FACEBOOK (página): FACEBOOK (personal): TWITTER: GOOGLE+: Cocinero: Gorka Barredo ******************************* *************************************** INGREDIENTES para 4 personas: -8 carrilleras de cerdo – 1/2 pimiento rojo -1/2 pimiento verde -2 dientes de ajo -1 cebolla -2 zanahorias -1 botella de vino tinto -250ml de caldo de carne -sal y pimienta -aceite de oliva ******** **************************************************** ************ Canción: The builder de Kevin MacLeod está sujeta a una licencia de Creative Commons Attribution (Fuente: Artista:
Ingredientes:
– 2 libras de carne cortada en cubos grandes (res, cerdo o cordero)
– 2 cebollas grandes picadas
– 4 dientes de ajo picados
– 2 zanahorias medianas en rodajas gruesas
– 2 ramas de apio en rodajas gruesas
– 2 tazas de caldo de carne
– 1 taza de vino tinto
– 2 cucharadas de pasta de tomate
– 2 hojas de laurel
– 1 cucharada de romero seco
– 1 cucharada de tomillo seco
– Aceite de oliva
– Sal y pimienta al gusto
Instrucciones:
1. Precalentar el horno a 160°C (325°F).
2. En una olla grande y pesada, calentar el aceite de oliva a fuego medio-alto. Añadir la carne y dorar por todos los lados hasta que esté bien sellada y dorada.
3. Retirar la carne de la olla y añadir la cebolla, ajo, zanahoria y apio. Sofreír durante unos minutos hasta que estén suaves.
4. Añadir la pasta de tomate y mezclar bien.
5. Añadir el vino tinto y dejar cocinar durante unos minutos hasta que el alcohol se haya evaporado.
6. Añadir el caldo de carne, las hojas de laurel, el romero y el tomillo. Salpimentar al gusto.
7. Volver a añadir la carne a la olla y mezclar bien.
8. Tapar la olla y llevar al horno durante 2-3 horas, o hasta que la carne esté muy tierna y se deshaga en la boca.
9. Servir con papas, arroz o pasta y disfrutar de este clásico platillo de carne tierna.
Consejos:
– Se puede preparar con antelación y guardar en el refrigerador durante una noche. Esto ayuda a desarrollar y profundizar los sabores.
– Si desea una salsa más espesa, se puede mezclar 1 cucharada de harina con un poco de agua y agregar a la olla durante el último tramo de la cocción.
This is true ambrosia of the Greek gods! a very soft meat, juicy and mellow We hardly need the knife to cut it Hello receipers and welcome to Que viva la cocina! I’m Gorka Barredo and today we are going to prepare
Some beef meat in sauce. Very easy to make and with a brutal result! Go for it! We start by putting a small splash of oil and we are going to warm it over a high heat in a pot. When it is hot, we will introduce the meat here
It can be pig meat. You can use whatever you want, the recipe would be exactly the same. We are going to seal this face of the cheeks, for 2 minutes After time, we will turn each piece of meat, to cook the other side as well This meat already has salt and pepper
We will let the other side cook for 2 minutes The idea is that they are raw inside We remove the meat from the fire and we return the pot to it, leaving the oil and all the juices that have been released. We are going to introduce a well chopped onion
A carrot also well chopped. both are going to contrast very well with the sauce that we are going to prepare later We add red pepper and green pepper well chopped as well and a pair of garlic cloves , crushed or chopped With this we are done with the vegetable
We add a good pinch of salt and, of course, a pinch of freshly ground black pepper Now we are going to stir everything, while we let all this vegetable cook over a medium heat We are going to let it cook here for around 10 minutes
Later, we will reintroduce here the meat that we had before And now we are going to cover all this with a bottle of red wine With this wine we are going to make a great sauce We will add a glass of meat stock to reduce the wine Although you can skip it
We are going to bring all this to a boil and we’re going to let the meat cook here for two to three hours over a low heat You could also make it in a pressure cooker and leave it there for about 40 minutes.
If you do it in a normal saucepan, in a half cooking, we will cover it, Let it continue cooking until the meat is really mellow Remember: 40 minutes in a pressure cooker or between two to three hours in a casserole When the meat is soft, we will remove it from the saucepan again,
Because now we are going to take this sauce to shred it We are going to introduce it in a beaten glass, in a blender, In any device used to shred food We cover and turn it on so that the vegetable is shreded well When it is well crushed,
We are going to return this sauce to the same casserole where we had prepared the meat Now, after the sauce is oxygenated, it has taken on too much color, but then when heating it, will darken a little For now, we are going to put the meat back into this sauce
And we’re going to completely cover them with it. Be careful. Do not do it with a spoon, this is very delicate enveloping movements are enough We let cook five minutes, and voila! Now yes, the sauce has darkened a bit
We will have a very mellow sauce with a soft meat. We don’t need a knife to cut it It will also be very juicy in the mouth It is that this is an authentic recipe wonder. Also served with long leg, or tail, Meats of the same style and with a little more fat
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