Veal with red sauce and mashed potatoes

VEAL WITH RED SAUCE AND MASHED POTATOES

This recipe is for 5-6   people

Mashed potatoes

Ingredients

2 kg medium size potatoes

100 grams of whipping cream 35% fat

250 g. milk

80 g. margarine or butter

Veal

Ingredients

1.5 kg beef from chump, without any bones or fat

2 large onions

1/2 kg ripe tomatoes

120 g. olive oil +80 g. olive oil to smear the meat with it

2 bay leaves

Salt for taste

1tsp of ground coriander

1tsp of ground cumin

1 piece of red hot chili pepper in the size of a watermelon seed

Instructions

How to make the puree

Rinse the potatoes well.

Wash them with plenty of water and rub them with a hard kitchen brush to remove all the soil.

Put the potatoes in pot and cover them with water.

Place the pot over high heat to boil.

As they start boiling, lower the heat to medium.

The potatoes need to boil about an hour to soften.

When the potatoes are done, their skin is chapped and their white mass has appeared.

Once ready, remove them from the heat and strain their water.

Let them cool down. Peel them and put them in a pan.

Mash the peeled potatoes in a food processor.

Put in a small coffee pot the margarine, the milk and the cream.

Heat them and when margarine melts pour them over the mashed potatoes.

Pour the puree into Pyrex and spread it evenly.

Cover the puree with aluminum foil and leave it aside.

How to prepare the beef and the sauce

Buy the beef two days ahead.

Wash the meat before cutting it.

Cut the meat into pieces that are a little bigger than a walnut.

 When the pieces of meat are not very big, they absorb more sauce and they taste improves.

Put on the pieces of meat salt, pepper, oregano, coriander powder and cumin powder.

Brush the meat with 80 grams of olive oil.

Rub the meat with your hands so that the oil to go everywhere and to cover all the pieces.

Cover the meat with aluminum foil and put it in the fridge.

Store it in the refrigerator until you will use it.

The meat softens and relishes if marinate 2-3 days in the refrigerator.

When you are going to prepare the food, take the meat from the refrigerator and leave it on the kitchen counter.

While you cook the onions the meat will warm up.

Put in a pot 1.5 glass of water. Place the pot over high heat to boil the water.

Drop into the water the chopped onions and cook them for 5 minutes.

Add the pieces of meat and cover the pot. Once the meat starts boiling lower the heat to medium.

Let the meat simmer for one and a half hour.

If the meat is still hard, pour half a glass of cola into the beef and continue boiling until it becomes soft.

Rinse the tomatoes and mash them in a food processor.

Check if the meat has softened enough with a fork.

Peg a fork into the meat. If it plunges easily into the meat, it is cooked properly.

When this is done, go ahead and prepare the red sauce.

Add a piece of red hot pepper in the size of a watermelon seed.

You must be very cautious with the hot chili peppers.

If you put too much of it, the food will burn your mouth so much that you won’t be able to eat it.

Put into the pot with the meat the laurel leaves, the pureed tomatoes, salt and olive oil.

Boil the meat with the sauce for 20 more minutes.  

Turn off the heat and remove the pot from the stove.

Let the food to cool slightly before serving.

Serving

Pour the mashed potatoes in the middle of a dish and give them a circular shape.

Put the meat in the center of the puree circle.

Pour with a spoon sauce over the meat and puree making different shapes..