- 1 kg. Ibérico Loin Collar
- 1 Onion
- 50 gr. Red pepper
- 150 gr. Carrot
- 1 small glass of Brandy
- 1 small glass of Sherry
- 1 small glass of Muscat wine
- 1 Pinch of salt
- 100 cc. de Olive Oil
- 1 Pinch of Pepper
1º - Chop the loin collar into medium sized pieces. Season with salt and pepper and a drizzle of olive oil. Add the brandy and combine it all. Let it rest for half an hour to an hour.
2º -Once this time has elapsed, remove the pieces from the marinade and put them in a frying pan with a little bit of olive oil and sear lightly. Set the marinade aside for later use.
3º - Then sauté the onions, red pepper and carrots. Once cooked, add the Sherry and the pieces of loin and let it simmer for about half an hour (check the meat every so often) and just before it is done add the small glass of Muscat wine. Let it all simmer another 3 to 4 minutes.
*Serve with a side dish of pickled green chilies.
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