El round beef It is a meat that can be prepared both baked and cooked and in sauce. A very attractive meat that allows us to prepare a complete dish for a good number of people in advance. An extra point to keep in mind when we have a commitment at home.
La Porto vegetable sauce that accompanies it is one of my favorites both for the color it brings to the dish and for its flavor. Carrots are one of the essential ingredients of this sauce to which you can also add red and / or green pepper onion. And do not forget the Port wine or you will have to change the name of the recipe.
Beef round in Porto
Veal round is a very grateful meat that can be prepared in advance with saslsas like this one in Porto.
Author Maria vazquez
Kitchen: Traditional
Recipe type: Meat
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 round beef
- 5 carrots, thinly sliced
- 1 chopped onion
- 1 green bell pepper, chopped
- 2 cloves of garlic
- 1½ glass of Port wine
- 1 glass of meat broth
- Olive oil
- Sal Island
- Black pepper
Preparation
- With the mesh on, season the round.
- We put a good jet of oil in a pot and when it is hot we seal the round until golden on the outside. We remove from the pot and reserve.
- In that same pot, add a little more oil, if necessary, and sauté the carrot, onion and pepper for a few minutes.
- Put the round and the peeled and crushed garlic cloves in the pot.
- We pour the Port wine and the meat broth and cook over high heat for two minutes so that the alcohol evaporates.
- After we cover the pot, we lower the heat to medium and cook 30-40 minutes approximately, turning the piece round halfway through the cooking time.
- After time, we take out the round and let it cool down.
- Meanwhile, we go through the grinder the vegetables to achieve a fine sauce.
- When the round is already tempered, we remove the mesh and we cut into fillets.
- We return the fillets to the sauce and heat to serve.
Nutritional information per serving
Calories: 360