On these Christmas dates the Galician Veal PGI y lamb from Aragon They have launched succulent cuts of beef and lamb on the market. With them you can continue enjoying the best meats. Dare to give a touch of sophistication to your celebrations and surprise your guests.
Although you can be one of the classics, one of those who do not give up a good shoulder of Ternasco de Aragón. Or a good Galician beef sirloin. No problem, because the regulatory boards have come up with fabulous recipes for all tastes. Find them in IGP Style Meats.
Innovative menu with Galician beef y lamb from Aragon
For the more daring, the Ternasco de Aragón PGI recommends Tournedó on these dates. An easy dish to prepare, tasty and very 'resultón' when it comes to presenting it. It is one of the noblest parts of the lamb, ideal to eat it to the point or point less.
It looks perfect, for example, branding (4 minutes on each side). This, accompanied by a sauce prepared in the pan, where we have cooked the Tournedó with brandy, liquid cream and mustard in grain to taste. Or passing the medallions per beaten egg and a bite of mixed nuts. This will give them an almond look and a crunchy touch.
For its part, the Galician Veal PGI bet on preparing a delicious tataky. All this with dried tomato and basil dressing to give an oriental touch to your celebrations. It's very simple, you cut the hip piece from Galician beef in the form of rectangular ingots. Once seasoned, brown them in a skillet over high heat for 30 seconds on each side.
we will make a dressing in mortar with Maldon salt, black pepper, 2 dl of extra virgin olive oil, 50 g dried tomato in oil, a clove of garlic and 12 basil leaves. The meat is macerated with the dressing for between 12 and 24 hours in the fridge. Present it cut into thin slices with a little dressing and a few leaves of arugula.
Classics that never fail
Yes with the Galician beef y lamb from Aragon you don't dare, but yours are the classics, follow these tips from Javier Robles. He is one of the most expert chefs in meats of lamb. Also to prepare the perfect roast of Shoulder of Ternasco de Aragón.
“While you preheat the oven up and down, salt the shoulder on both sides and lightly brush it with a little oil. Place skin side down on a cookie sheet. Add a few cloves of garlic and a few sprigs of thyme. Put it in the oven at medium height, 150ºC up and down. After 30 minutes, turn it over and soak it in a drizzle of white wine. After another 30 minutes, soak the shoulder on top with a pint of water. Keep in the oven for 45 more minutes, for a total of 1h 45min. Take out the shoulder, finish cutting it and serve it with the accompaniment you want ”.
In turn, the chef taky is one of the greatest experts in cutting and cooking the meat of veal. Recommend roasting a large piece of Galician beef for these dates.
“It is an ideal method to prepare a large quantity of food with little work. Staining little and without spending too much time ”.
For about 10 diners, this expert opts for the opposite, making a few cuts in the fat part so that the heat from the oven penetrates well. The piece is smeared with a film of oil, abundant coarse salt, black pepper, fresh thyme, unpeeled garlic cloves and a little white wine to add moisture.
Bake at 220 degrees and then lower to 180 degrees for 45 minutes. As recommendations, Taky bet on “tempering the meat between one and two hours before cooking it. Choose an oven container as close as possible to the size of the piece ”.
Choose now Galician beef y lamb from Aragon at Christmas time.
