This Geographically Protected meat from the mountains of Guadarrama has a bright-red color, with a variable fat content.
The appropriate maturing time makes this meat extremely tender.
This meat comes from the mountains of Madrid, mainly from the North and Southeast side, where the climate, the pasture, the production system and the careful selection of the cattle from which this product originates. Two types of meat are produced, according to the age and weight of the animal: veal, sacrificed females not older than 14 months of age; and beef, males sacrificed before 16 months of age.
Their diet consists of natural nursing and good pastures.
There is a strict health and quality control throughout the process that is carried out from birth to the sacrifice and further sale.
Meat is healthy and very nourishing, it is recommended for a balanced meal. It is rich in proteins of high biological value, vitamins and minerals.
This excellent meat can be eaten in steaks, sirloin steaks, chops and so on. It allows a lot of different cuts for cooking delicious dishes.
Ingredients:
1 Kg. of heel of round. 2 chopped médium size onions (300 grams). 2 small tomatoes cut in half (200 grams). 2 peeled médium size carrots cut in slices. 2 peeled cloves of garlic. 2 bay leaves. 1 teaspoon of paprika. lemon rind. 4 tablespoons of cognac. 2 glasses of water. 1 small cup of olive oil. Salt.
Preparation:
Tie and season the meat.
Heat olive oil in a pot and brown the meat at medium heat. Remove from the pot.
In the same oil, fry the onions and garlic, add the tomatoes. Sprinkle with paprika, pour the cognac and the water over it, add the bay leaves and the lemon rind.
Place the meat in the pot again and add a little salt , cover the pot and cook slowly for an hour or an hour and a half. Blend the ingredients to make a sauce and serve over the sliced meat.
