Vendella amb Bollets (Beef with Wild Mushrooms )

Name: Vendella amb Bollets (Beef with Wild Mushrooms )
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 kg beef hock; 300 grams wild mushrooms; 1 chopped onion; 2 tomatoes; 2 carrots; 2 potatos; 1 laurel leaf; 2 clove garlic; 3 tbsp rancio wine or sherry wine; 3 tbsp olive oil; dash salt and pepper to taste; 1 tbsp hazelnuts; 2 tbsp almonds; 1 bunch chopped parsley

IAmFury1 @cook_2898218

United States of America

Had a version of this dish when I traveled to Lloret De Mar on the coasta brava. Amazing on a cool summer night. Pair it with your favorite red wine or for the guys just have it with beer.

IAmFury1 @cook_2898218

United States of America

Had a version of this dish when I traveled to Lloret De Mar on the coasta brava. Amazing on a cool summer night. Pair it with your favorite red wine or for the guys just have it with beer.

Saved

Ingredients

1 hour 30 mins

4 servings

1 kgbeef hock
300 gramswild mushrooms
1chopped onion
2tomatoes
2carrots
2potatos
1laurel leaf
2 clovegarlic
3 tbsprancio wine or sherry wine
3 tbspolive oil
dashsalt and pepper to taste
1 tbsphazelnuts
2 tbspalmonds
1 bunchchopped parsley

Saved

Steps

1 hour 30 mins

1

Heat the olive oil in a pot and brown the beef. Season with salt and pepper.
2

Add onions and reduce them to translucent and aromatic. Then add carrots and tomatoes.
3

Soak with wine and leave to reduce for 2 mins. Add the mushrooms and potatoes.
4

Add the laurel leaf and cover with water and let simmer on low for 1 hour
5

In a mortar and pestle, crush the hazelnuts and almonds with garlic to make a paste with parsley.
6

Add the crushed paste to the pot and let simmer for 10 more mins.