riquisima, my mom also cooks much the stifle, so se

Ingredients: 1 pork babilla 50 grams of semi hard cheese 1 sprigs of fresh parsley 1 sprig fresh cilantro 1 sprig tarragon 1 sprig of rosemary 2 leaves of sage 1 garlic confit cuchardita freshly ground black pepper restaurant stainless steel tables 1 cuchardita sa1 1 teaspoon vegetable concentrate (optional) 200 g. red wine 3 tablespoons extra virgin olive oil 1 onion 2 tomatoes dry do Mode: Abro stifle giving several cuts to get leave 1 cm. thick, if you dare we say it to your butcher, extend it and I put cheese, restaurant stainless steel tables very finely chopped herbs, garlic confit, salt and pepper, roll up it and tie it around so it does not open in cooking.
Add vegetable concentrate, close the pot and leave 15 minutes after the pot has reached the maximum pressure, sack meat, I like that the center remains underdone, because then the sauce will finish done.
I put all the cut meat in a bowl, grind it and miss the sauce over the meat, get in the oven 10 minutes, and voila, if you do not want to put it in the oven you put in a pot and medium heat 10 minutes.
Note: for those who do not know that is the stifle, it is in the rear leg of the pig is ovoid and has almost no fat, can weigh kilo and a half to two kilos, restaurant stainless steel tables but this involved is smaller, it did not the kilo.
MARI CARMEN January 29, 2013, 20:36
riquisima, my mom also cooks much the stifle, so se'que tiernita is a juicy flesh, as always well explained, you can not fault the dishes, restaurant stainless steel tables I cook everything from you, I get perfect, restaurant stainless steel tables and do a lot , what happens is that not all public, kisses restaurant stainless steel tables Delete Reply
That part of the pig I have not ever tasted have to ask the butcher one trocico. restaurant stainless steel tables Kisses Delete Reply
Hello Reme, sometimes neglecting power reaches far and that's not good. Many times in our abundant meat dishes restaurant stainless steel tables and conversely, not enough vegetables, when it should be the other way around. Excellent proposals. If you permit me, I'll stick around to learn a little more thanks to you. Greetings from felicidadenlavida; Kisses, Francisco M. Reply Delete
It's good! Reme, I love them all these stews; although I have cornered the pressure cooker in the closet, grabbed him afraid on two occasions, in which I gave some replacers and since then do not use it, I'd rather lose a little more time or do it in the Fussioncook. Kisses Delete Reply
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