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Fotografía Chef Signature Chef

METHOD

  1. Cook the braising steak at a low temperature in a thermocirculator.
  2. Make the stew sauce by browning the chicken wings, then the vegetables.
  3. Deglaze using the wine and add in the remaining ingredients.
  4. Cook, reduce and strain.
  5. Cook the peas and carrot, glaze using butter.
  6. Grill the meat and...

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METHOD

  1. Cook the braising steak at a low temperature in a thermocirculator.
  2. Make the stew sauce by browning the chicken wings, then the vegetables.
  3. Deglaze using the wine and add in the remaining ingredients.
  4. Cook, reduce and strain.
  5. Cook the peas and carrot, glaze using butter.
  6. Grill the meat and serve with the sauce and the cooked and fried potatoes.

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Ingredients 4 persons
  • THE STEW
  • 220 g whole braising steak
  • 100 g huayro potatoes
  • 100 ml stew sauce
  • 2 g red sorrel
  • 10 g baby carrot
  • 5 g peas
  • THE STEW SAUCE RECIPE
  • 200 g chicken wings
  • 500 g red onion
  • 500 ml chicken stock
  • 40 g garlic
  • 2 kg ripe tomatoes
  • 300 g tomato paste
  • 500 ml white wine
  • 100 g hydrated pine mushroom porcon
  • 4 laurel leaves
  • 15 g salt
  • 10 g sugar.
Recipes. The Cook & Chef Institute