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This timpani of veal It is a wonder for an elegant presentation on your table. It is the classic oxtail, but now we can buy it as a great beef tail.
This dish is to be able to try it on holidays, thanks to the juiciness of its meat. It is also very grateful, because any vegetable that accompanies it creates a flavor that you cannot stop enjoying.
To make it much creamier we will accompany it with a mashed potatoes with pumpkin. It will be a cream that we will prepare with the combination of the meat sauce, which will enhance its flavor much more.
Oxtail timbale with mashed potatoes and pumpkin
A star dish where we will prepare a traditional recipe. You will love the juiciness of the veal tail meat and we will accompany it with a creamy mashed potatoes with pumpkin.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: meat
- Calories: 420
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Veal tail stew
- 1 kg of chopped beef tail
- Carrots 2
- 1 small onion
- 3 cloves of garlic
- 1 small green bell pepper
- 200 ml of red wine or white wine
- Sal Island
- Ground black pepper
- A small plate of wheat flour
- Olive oil
Potato and pumpkin puree
- 4 medium potatoes
- 300 g pumpkin
- Sal Island
Preparation
Prepare a frying pan with olive oil and heat it up.
Add salt and ground pepper to the veal tail meat and flour it. We put it in the pan and brown it on both sides.
We clean the carrots and cut them into slices. Peel and julienne cut the onion. Clean and finely chop the green pepper. Peel and finely chop the garlic cloves.
In a pressure cooker, add a little olive oil. We put it to heat and add the vegetables that we have chopped. We let it go golden and we go around from time to time.
We introduce the tail into the pot along with the vegetables. Add the glass of wine and cover it with water. Close the pot and let it cook for a few 45 minutes. The meat has to be very soft and juicy.
Peel and wash the potatoes and pumpkin. We break everything into small pieces and put it in a casserole, covered with water and salt. Cover and boil until the vegetables soften.
When we have the meat ready, we will separate it from the vegetables. With our fingers we will crumble it and set it aside.
Generally the sauce that we have left over is a little reduced. If not, we will put it to heat until the liquid is reduced.
With the potato and the pumpkin already made, we will remove the water and pour the mixture of vegetables on top. We will crush everything with the blender until it is made into a puree.
We prepare the timbale, we will place a metal ring on the plate and we fill it in layers. We put a layer of puree at the base, another of meat, the third of puree and we will finish it with shredded meat. We remove the ring and enjoy its color and shape. We can decorate it with parsley and some rosemary leaves.
