Beef skirt Meats. Campoverde with chimichurri potatoes hand in handand @tubocaagua
Ingredients
- 1 Kg Skirt Veal Field MeatsVerde
- 10 small potatoes
- 1 jar chimichurri sauce
- 1 dash of chamomile wine
- AOVE
- Salt and pepper
- First of all, we cook the potatoes keeping the skin in a pot with a little salt. When they are tender, remove them, cool them, cut them in half and reserve them.
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Season the meat and mark it very well in a pan with a little EVOO. It is important to have the heat high so that a "crust" forms on the bottom of the pan. When it is well browned, we set it aside.
- We leave the pan still heating and when it has a good temperature we add the chamomile so that the alcohol will boil abruptly raising the seated part of the pan, which will be key in the flavor of our dish. Leave over high heat until the alcohol evaporates.
- Cut the Carnes.Campoverde Veal Skirt into pieces and add it to the pan with the sauce that we have created. Add the chimichurri sauce along with the potatoes and cook for about 15-20 minutes so that the meat is finished cooking and the sauce is well integrated with all the ingredients.
We will let it temper and eat!