Stewed veal tail - Gastronomía Vasca: Escuela de Hostelería Leioa

Name: Stewed veal tail - Gastronomía Vasca: Escuela de Hostelería Leioa
Ingredients: Oxtail 1.5 kg; Garlic, bulb 3.0 ud; Onion 1.5 kg; Carrots 0.25 kg; Leek 2.0 ud; Tomato 0.2 kg; Table salt 5.0 g; Ground white pepper 1.0 g; Plain flour 0.05 kg; Olive oil 0.1 l; Red wine 0.5 l; Brown stock 1.0 l

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Recipe: Stewed veal tail . Meats, Hot

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Ingredients

Oxtail 1.5 kg
Garlic, bulb 3.0 ud
Onion 1.5 kg
Carrots 0.25 kg
Leek 2.0 ud
Tomato 0.2 kg
Table salt 5.0 g
Ground white pepper 1.0 g
Plain flour 0.05 kg
Olive oil 0.1 l
Red wine 0.5 l
Brown stock 1.0 l

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Stewed veal tail - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

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