Ternera En Adobo (Veal In Chili & Vinegar Sauce)
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Ternera En Adobo (Veal In Chili & Vinegar Sauce)
  Veal    Chili    Vinegar    Mexican    Sauces  
Last updated 6/12/2012 1:01:36 AM. Recipe ID 24917. Report a problem with this recipe.
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      Title: Ternera en adobo (veal in chili & vinegar sauce)
 Categories: Mexican, Veal, Ceideburg 2
      Yield: 3 Servings
 
      1    Text Only
 
  This Mexican dish is an excellent way to use difficult cuts like the
  breast of veal and any ragged chops.
  
  Put the veal complete with bones into a saucepan and add the knuckle
  of veal or any other veal bones you may have saved.  Add 1 onion, a
  clove of garlic, several sprigs of fresh coriander and water to just
  cover.
  
  Simmer gently, covered, for about 1 to 1 1/2 hours until tender.
  
  Since this part of the operation requires almost no effort, it is a
  good idea to do it while cooking dinner the night before and
  refrigerate the meat in the stock overnight so that the fat can be
  easily removed (the breast is the fattiest cut) before proceeding the
  next night.
  
  Remove the cooked meat from the stock and bone it, discarding the
  bones. Strain the stock and set aside.  Wash out the saucepan.
  
  Into a food processor with processing blade, put 3 birds-eye chillies,
  seeded and roughly chopped, 1 onion, quartered, several cloves of
  garlic, 1 teaspoon of dried oregano, 1 teaspoon ground cumin, 2
  tablespoons of red wine vinegar and a little salt.  Process to a
  paste.
  
  Put a little olive oil into the saucepan, heat it and fry the
  processed paste gently, stirring, for a few minutes.
  
  Add about 300 ml of the stock or enough to obtain a sauce
  consistency: Add the cooked meat to the sauce and simmer gently for
  about 15 minutes longer. Correct the seasoning it necessary:  and
  serve with rice or rice and beans.
  
  Serves 3 to 4.
  
  Posted by Stephen Ceideberg; November 17 1992.
 




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Recipe ID 24917 (Apr 03, 2005)

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