Escalope in Red

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Escalope in Red

Name: Escalope in Red
Prep time: 45 min
Total time: 45 min
Yield: 2 null
Ingredients: 400 g Coxão Mole; 1 unit(s) 1 large Onion; 4 unit(s) large garlic cloves; 1 cup Red wine; 2 tablespoon Worcestershire sauce; 1 unit(s) Beef broth; 1 tablespoon Paprika; 2 tablespoon Regular Butter; 1 tablespoon Dehydrated Leek; 1 unit(s) Medium to small lemon; null to taste Water; 1 unit(s) Potato; 2 tablespoon Tomato Sauce

Elaborei esta receita para harmonizar com um bom vinho tinto e também porque amo receitas com carnes fáceis de comer. Espero que gostem 🥰 Read more

🇧🇷Brazil

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View in original language

(Português)

45 min(s)

2 servings

Ester Gonçalves

@estrelosamente

Ingredients
Recipe

Coxão Mole400 g
1 large Onion1 unit(s)
large garlic cloves4 unit(s)
Red wine1 cup
Worcestershire sauce2 tablespoon
Beef broth1 unit(s)
Paprika1 tablespoon
Regular Butter2 tablespoon
Dehydrated Leek1 tablespoon
Medium to small lemon1 unit(s)
Water to taste
Potato1 unit(s)
Tomato Sauce2 tablespoon

Cut the piece of meat in the size you want (escalope, strips, etc.) and set aside with half a lemon squeezed over it.
Chop the onion coarsely, you don't need to worry about it being finely chopped, after all it will help caramelize the sauce, reserve the onion.
Pique the garlic also coarsely or as you see fit and reserve along with the onion.
Peel the potato, wash and cut into semi-thin slices and set aside in a bowl of water.
In a pressure cooker, melt the butter and then sauté the meat in the butter, wait for it to brown a little.
After they are slightly golden, add the red wine (I used the Portuguese label Alfacinha MS Tinto Reserva), stir and let it cook and evaporate for 5 min.
Add the onion, garlic, paprika and Worcestershire sauce and tomato, mix well and add the meat broth, leave another 5 min and add the water to the top of the meat.
This process will depend on the size of your pressure cooker, the one I used is 4L, so as soon as the water reached the top of the meat, I reserved the water.
Mix well and leave for 15 minutes under pressure.
After 15 minutes, let the pressure release and check how it is (if it's good in salt, meat point etc) In case I had to add more water.
Then I added the sliced potatoes and again left the water at the height of the meat and left another 15 min and it's ready!

accompaniments
You can eat it with rice with vegetables (beetroot and carrots) and a glass of red wine.
Red Tips: Tempranillo, Tinta Roriz or Touriga Nacional.

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Escalope in Red

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