Meat In Pieces With Tomato Sauce + Polenta
Ingredients:
1 kilo of halved cut into medium pieces
3 large onions finely chopped
200 ml of good quality red wine
350 ml of industrialized tomato sauce
700 ml of cold water
1 cup (tea) corn oil
1 cup (tea) of pore garlic
1 tablespoon salt
Way of preparing:
In a medium saucepan, place a half cup of (tea) oil, fry the onion and the garlic until it cools. Reserve
In another large pan pour the rest of the oil, as it heated put the meat, fry until golden. Two sides.
Add the onion with the reserved pore garlic.
Sauté well, add the salt, mix well.
After well stirring add the red wine, stirring occasionally until the liquid is halved, add the sauce and water.
Transfer everything to the pressure cooker, leave to cook for 30 'to 40' minutes.
Do not open the pan until cool.
The meat is well cooked and the sauce very thick.
Serve the meat with the polenta or pasta.
The photo of the meat is only half.
Simple Polenta For Beginners
Ingredients:
2 cups of cranberry cornmeal (thin)
2 cups (tea) cold water
3 cups boiling water
2 tablespoons oil or butter
½ tablespoon of salt
Or
1 liter of hot water
Water enough to wet the cornmeal
½ tablespoon of salt
2 tablespoons oil or 1 tablespoon butter
Way of preparing:
The traditional way is to put the water in a large pot and high, so it started in the boil place the corn in the rain, stirring with a spoon of long handle until it has a consistency of soft porridge without tossing.
Cover the pan and underneath place the long transverse spoon to secure the lid, ie the lid is slightly open.
Cook over low heat for about 30 'to 40 minutes, stirring occasionally.
II - Option:
Put ¾ from the water to a boil.
In the pan that will cook the polenta, wet the corn in the cold water until well dissolved,
Put half the boiling water mix well, bring to the fire stirring always with a spoon of long handle, when it begins to thicken go put the rest of the hot water gradually until reaching the desired point.
Cover the pan, place the long-length spoon so it does not close completely.
III - Option:
If you want to make it into the pressure cooker it has to be down two fingers of the mark of the pins from the inside.
Once you've done the above procedure with the water and the cornmeal turn off the heat and pass all the porridge (polenta) to the pressure cooker.
Cover the pressure cooker and as soon as you whistle, down the pin.
Put to cook on low heat, for approximately 20 '. Minutes., Depending on quantity.
It's 15 minutes for each cup of cornmeal.
Then let it cool in the pan until all the steam comes out.
Put in a non-stick shape or on a dish, let it cool down. .
The polenta hardens as soon as it begins to cool.
Ingredients:
1 kilo of halved cut into medium pieces
3 large onions finely chopped
200 ml of good quality red wine
350 ml of industrialized tomato sauce
700 ml of cold water
1 cup (tea) corn oil
1 cup (tea) of pore garlic
1 tablespoon salt
Way of preparing:
In a medium saucepan, place a half cup of (tea) oil, fry the onion and the garlic until it cools. Reserve
In another large pan pour the rest of the oil, as it heated put the meat, fry until golden. Two sides.
Add the onion with the reserved pore garlic.
Sauté well, add the salt, mix well.
After well stirring add the red wine, stirring occasionally until the liquid is halved, add the sauce and water.
Transfer everything to the pressure cooker, leave to cook for 30 'to 40' minutes.
Do not open the pan until cool.
The meat is well cooked and the sauce very thick.
Serve the meat with the polenta or pasta.
The photo of the meat is only half.
Simple Polenta For Beginners
Ingredients:
2 cups of cranberry cornmeal (thin)
2 cups (tea) cold water
3 cups boiling water
2 tablespoons oil or butter
½ tablespoon of salt
Or
1 liter of hot water
Water enough to wet the cornmeal
½ tablespoon of salt
2 tablespoons oil or 1 tablespoon butter
Way of preparing:
The traditional way is to put the water in a large pot and high, so it started in the boil place the corn in the rain, stirring with a spoon of long handle until it has a consistency of soft porridge without tossing.
Cover the pan and underneath place the long transverse spoon to secure the lid, ie the lid is slightly open.
Cook over low heat for about 30 'to 40 minutes, stirring occasionally.
II - Option:
Put ¾ from the water to a boil.
In the pan that will cook the polenta, wet the corn in the cold water until well dissolved,
Put half the boiling water mix well, bring to the fire stirring always with a spoon of long handle, when it begins to thicken go put the rest of the hot water gradually until reaching the desired point.
Cover the pan, place the long-length spoon so it does not close completely.
III - Option:
If you want to make it into the pressure cooker it has to be down two fingers of the mark of the pins from the inside.
Once you've done the above procedure with the water and the cornmeal turn off the heat and pass all the porridge (polenta) to the pressure cooker.
Cover the pressure cooker and as soon as you whistle, down the pin.
Put to cook on low heat, for approximately 20 '. Minutes., Depending on quantity.
It's 15 minutes for each cup of cornmeal.
Then let it cool in the pan until all the steam comes out.
Put in a non-stick shape or on a dish, let it cool down. .
The polenta hardens as soon as it begins to cool.
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