Rustido de Ternera y Otros

Hello everybody, it is Jim, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Rustido de Ternera y Otros. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Rustido de Ternera y Otros is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Rustido de Ternera y Otros is something that I've loved my whole life.

Many things affect the quality of taste from Rustido de Ternera y Otros, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rustido de Ternera y Otros delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Rustido de Ternera y Otros estimated approx 2:30 horas.

To begin with this particular recipe, we have to prepare a few components. You can have Rustido de Ternera y Otros using 8 ingredients and 3 steps. Here is how you can achieve it.

Para el rustido yo siempre compro el morcillo, porque es más meloso pero podéis hacerlo con el redondo.
Con este rustido de carnes tengo para hacer 2 platos: Ternera en salsa y el resto de carne la guardo para Canelones a la Catalana, añadiendo también las carnes que nos quedan cuando hacemos caldo.

Ingredients and spices that need to be Take to make Rustido de Ternera y Otros:

1. 500 g. Redondo de ternera
2. 200 g. Carne magra de cerdo
3. 1/4 Pollo (pechuga o muslo)
4. 1 butifarra
5. 1 higadito de pollo
6. Ajos, cebolla, tomates, zanahoria (para el sofrito)
7. Sal y aceite de oliva
8. copa coñac

Steps to make to make Rustido de Ternera y Otros

1. Ponemos la cazuela al fuego con el aceite y cuando esté caliente doraremos la carne. Añadiremos los ajos, la cebolla y los tomates sofreiremos bien y echaremos un buen chorro de coñac, rehogamos y cubrimos de agua. Dejamos cocer a fuego lento hasta que la carne esté blanda. (2 o 3 horas)
2. Una vez hecha la carne la sacaremos de la salsa y dejaremos enfriar. Cortar el redondo de ternera a rodajas.
3. La salsa se puede triturar o no. Añadir la carne a la salsa y dejaremos que de un hervor.

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