“BEEF FISH” WITH APPLESAUCE

SERVICES

4

PREPARED IN:

1 hour and a half

MOMENT:

Lunch

DIFFICULT:

Easy

Those who are Proud of Beef look for the best beef cuts for every recipe. And for this one, we recommend the “beef fish”, a beef cut with hardly any fat or nerves, which is also very tender, and which combines perfectly with the sweet touch of apple puree.

INGREDIENTES

1 kg of fish or calf’s tail
1 medium onion
1 leek
1 carrot
200 g of mushrooms
2 tablespoons of tomato paste
2 cloves of garlic
Parsley
Salt and pepper
Olive oil
1 glass of white wine
½ k of small potatoes
2 blocks (about 450g)
30 g of butter
40 g of sugar

ELABORATION

Cleans the meat well, removing traces of fat and cloth. Wash and dry it.

In a mortar, crush two cloves of garlic, salt, pepper and parsley.

Put the quick pan with some oil on the fire and seal the meat. Set it aside.

Cut the onion in julienne, the leek in half moons and the carrot in slices. Add it to the pot and sauté everything together, over medium heat. Add the mashed potatoes.

Add the tomato to the stew.

Add the wine and leave a few minutes for the alcohol to evaporate. Add the meat back to the pot.

Close the pot and when it is pressed, leave it on a medium heat for 15 to 20 minutes, depending on the size of the meat and how you like it done.

Meanwhile, wash the potatoes, cut them into segments and add salt, pepper, aromatic herbs and spices. Put them in the oven at 200ºC for about 40 minutes or until they are crispy and golden.

Separately, peel the apples, cut them into pieces and put them in a pot with the butter and sugar. Cook covered for approximately 15 minutes. Crush it and set it aside.