Meat Recipes by Carlos Mirasierras
1 tomato
flour
1 glass of white wine
water
extra virgin olive oil
salt
pepper
bay leaves
parsley
Preparation:
Put the potatoes to cook in a saucepan with water and a pinch of salt. Peel and smash
them when cooked . Salt and pepper, pour a little oil and some chopped parsley, and
mix it all well.
Salt and pepper the ossobuco pieces; dredge them in flour and brown them in a pan
with a little oil, and reserve. Chop the onions , carrots and celery into small cubes and
put them to fry in pressure cooker (PC). Grate the tomatoes over the vegetables. Pour
in the wine. Add the bay leaves and the black peppercorns, and salt to taste. Let it
simmer for a few mins and add in the ossobuco pieces, cover with water, lock the PC,
cook for 15-18 mins. from when the steam starts to come out. After this time, remove
the ossobuco pieces, and process the sauce (it can be sieved, but if it is too liquid you
can thicken it by adding some cornstarch dissolved in cold water, and heated up again
to reduce it a little).
Serves the ossobuco pieces dressed with the cooking sauce and the sweet potato
mash. Garnish with parsley leaves.
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Roast Beef with Mustard & Baked Potatoes

Code37

Ingredients (8 people):
1 piece of 2 kg. of sirloin
39