♥️¡Hola comunidad de Hive! ♥️
♥️Hello community of Hive! ♥️
Hello dear #Hive community, it is a pleasure for me to always be in contact with you to express every creative idea that comes to mind, today I want to share with you a recipe that I call Meat in the forest, a rather peculiar name, and that is I decided to name it for the green color that in this case was the one that stood out in the preparation, this recipe is complemented with a white rice and the inevitable slices of banana that perfectly complement the flavors of this dish. in practice.
INGREDIENTES / INGREDIENTS
• Carne Molida o para guisar
• Aceite vegetal
• Sal
• Orégano
• Azúcar
• Vegetales: Berenjena, Zanahoria, Calabacín, Cebolla, Ajíes, Perejil, Cebollín, Repollo (también pueden agregar otro vegetal que les agrade).
• Ground or cooked meat
• vegetable oil
• Salt
• Oregano
• Sugar
• Vegetables: Eggplant, Carrot, Zucchini, Onion, Peppers, Parsley, Chives, Cabbage (you can also add another vegetable that you like).
Pasos a seguir para la preparación de nuestra Carne al Bosque: / Steps to follow for the preparation of our Meat in the Forest:
The first thing we must do before starting is to wash and dry our vegetables, so we will avoid any possible contamination in the food, then what we will do is heat our pan while we dedicate ourselves to cutting our vegetables. In this case I make irregular cuts (paysanne), once we have them cut, which we will place in our blender different types of aromatic herbs, in this case I add parsley and coriander and a touch of oregano powder with a touch of water , once blended, place my meat in a deep plate and cover it with this delicious aromatic juice that will add taste and smell to this preparation.
The next step is to add oil to our pan and a touch of sugar, generally I cook to taste and I don't usually use so many measures, I leave that for when I make pastries, which really requires precision. Ok I continue, when we add our sugar, it will caramelize and in turn it will dissolve in the oil, just at that point we will add our vegetables. In this case, I place first the ones with a hard texture, and then those with a soft texture because logically they take less time to cook. Once we are sautéing them and they have taken on a crystallized color, we will begin to add the meat that we had previously marinating while resting. Letting each ingredient blend in with its flavors
To finish what we will do is add salt to taste and water, so that a kind of broth is generated in our stew. We let it cook, and when our vegetables are soft, and our broth is thick, we can turn off our preparation. To accompany this preparation I made white rice and some slices, which perfectly complemented my dish. Now what remains is to serve, and that's it. Enjoy your meal!
This is the result of my Carne al Bosque I really loved it and my family too, with this we had a very tasty lunch. I want to clarify that the meat that can be used can be for cooking (it is better in terms of presentation) I use ground because it was what we had and also it yields a little more (in my house there are 7) hahaha. I hope you liked it as much as I did, and are encouraged to create and fly in the kitchen, because when we let ourselves be carried away by our inspiration, the results are unique. Have a great day. Blessings-
