Zancarrón recipe with fries and tomatoes
Ingredients of the recipe of zancarrón with fry and tomato:
- - For 4 people:
- 1 kilo of veal stilt
- 4 eggs
- 2 white onions
- 1 red onion
- 1 leek
- 1 red pepper
- 1 green pepper
- 4 cloves of garlic
- 3 ripe tomatoes
- extra virgin oil
Preparation of the zancarrón recipe with fries and tomatoes:
To cook the stilt:
Put plenty of water in the quick pot. Peel the leek and a white onion and chop them into large pieces and incorporate them. Add some parsley branches, a pinch of salt and the stilt cut into thick slices. When it starts to boil, defoam, put the lid (position 2) and cook for 20 minutes.
To prepare the fry:
Chop the other white onion, the red onion, the green pepper and the red pepper in fine julienne and put in a casserole dish (wide and flat). Peel the garlic and add (whole). Season and cook until golden brown.
Peel the tomatoes, cut them into wedges and incorporate them into the casserole. Cook for approximately 10 minutes. Remove the zancarrón slices from the pot, add them to the casserole and cook for 3-4 minutes to mix the flavors.
Serve in a large fountain, the stilt steaks on one side, and the fry on the other. Fry the eggs and place them on the fry. Garnish with a parsley branch.
Don't even think about throwing the broth resulting from cooking the stilt. You can take advantage of it for any other time and prepare a delicious noodle soup.
The blood sausage or stilt is the high and fleshy part of the back and front legs. Provides a very jelly and tender meat, although it is quite dry and gives off little juice. It is mainly used for stews, stews, ... if cut with the bone is what is known as ossobuco. You have more details about the exploded view of the beef and its parts here.