Rump cap Baked with potatoes
8
INGREDIENTES •
6
PASOS
• 1 HORA 38 MINUTOS
Cocción
1 hr 28 min.
Preparación
10 min.
Dificultad
Intermedia
Selecciona la cantidad de personas
1 - 2
Ingredientes
8
ingredientes
Añadir todo al carrito
- 400 grams Vacuno (rump cap)
- 1/4 tsp Salt
- 1 pinch Pepper
- 2.5 units Potato
- 2 tbsp Olive oil
- 1/4 tbsp Butter
- 3/4 tbsp Scallion
- 1/4 tbsp Parsley
Instrucciones
6
pasos
- 1Heat a skillet over high heat.Put the meat on the side of the fat and cook 8-10 mins or until the fat is very well.Turn around and cook 4-5 mins more to seal.Place with salt and pepper
- 2Preheat the oven over high medium heat.Put on a source or baking can with the fat side up.Slow cook 45-50 mins or to the desired point.Let out
- 3Prepare the potatoes, in a pot put them with salt and cover with cold water.Boil over high heat and cook 10 mins;Still very well.Dry with absorbent paper and reserve
- 4In a skillet heating oil and butter over medium heat.Add Sliced chopped chives and cook 5 mins
- 5Incorporate potatoes and mix.Cook 6-8 mins more or until potatoes are in the desired cooking
- 6Season with parsley, salt and pepper;Mix.Cut the meat and serve.
Información nutricional
Por porción
Ver todo
| Calorías | Carbohidratos | Proteínas | Grasas |
|---|---|---|---|
| 660 | 36.7 | 58.3 | 30.1 |
Evalúa y comenta esta receta
4.5
4 comentarios