Braiserede veal tails with Bell Peppers and mashed potatoes with Parmesan cheese

Ingredients for Braiserede veal tails with Bell Peppers and mashed potatoes with Parmesan cheese

Instructions for Braiserede veal tails with Bell Peppers and mashed potatoes with Parmesan cheese

To prepare the Braiserede veal tails with Bell Peppers and mashed potatoes with Parmesan cheese recipe, please follow these instructions:

Peel carrots and onions. Remove the outer leaves from leek and wash it thoroughly. Chop the onion into large cubes and slice the carrots and leeks in about 2 cm thick slices.

Warm the oil up in a grape as spacious frying pan and Brown the veal tails and vegetables. Add the tomato paste, peppercorns and thyme and got water into the Pan so that the whole thing is covered. When the content boils, creamed off impurities with a ladle and add 1 tsp. salt. Now the entire stand and let simmer for 2 ½ hour and foam a few times along the way.

When the time is up, take tails up by Pan. Væden (the Fund) is poured through a sieve into another saucepan. Let the Fund stand and cook into the ca. 20 minutes to a strong consistency, meanwhile, picked the meat from the legs and place in a large bowl.

Wash the peppers, remove the stem and cut the peppers out, first kernerog in ringepå about 1 cm., then cut each ring out in 4 pieces. The shredded peppers Sauté now on a frying pan in a little hot oil in approximately 3-4 minutes, after which they mix well with the meat in the bowl.

Brush 4 portion molds with a little oil, have you not portion molds, 1 baking Tin also used. Pressure as meat/peberfrugt mixture into the molds/form and style them to the page.

Peel bagekartoflerne, 2-3 cm. cut them into thick slices and boil them in a pot with plenty of water in 15-20 minutes without salt. When they are tender, moses the with a whisk or hand mixer along with the butter and olive oil. Taste the bog with salt and pepper. Team bog hot at very low heat.

In a 180-degree warm oven heats the molds with meat/pepper fruit mixture for about 10 minutes. While the Fund/sauce up and smoothed over heated, if desired. with a little corn flour. The molds take uf of the oven and invert onto a platter and served so we eat or with the good sauce and kartoffelmosen. Meat and garnish with some fresh cut parsley mash, and sprinkled with grated Parmesan cheese to taste and pleasure.