Peppers stuffed with veal tail stew - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Stewed veal tail 0.75 kg
• Piquillo peppers 15.0 ud
• Potatoes 0.8 kg
• Carrots 0.6 kg
• Butter 0.05 kg
• Parsley 5.0 g
• Table salt 3.0 g
• Oxtail 0.75 kg
• Garlic, bulb 1.5 ud
• Onion 0.75 kg
• Carrots 0.125 kg
• Leek 1.0 ud
• Tomato 0.1 kg
• Table salt 2.5 g
• Ground white pepper 0.5 g
• Plain flour 0.025 kg
• Olive oil 0.05 l
• Red wine 0.25 l
• Brown stock 0.5 l