Quadrile Colita to the saucepan: My mom's recipe

For many years, this quadril colita to the saucepan was my favorite recipe in my mother's house. They saw that these things change over time. It's like Beatles: What do you like, stir or the white album? Do not make me decide between indecidible. So that? They are two disasters. And the little strain to the saucepan , a plataccus.

Take note: We also have a baked quadril colita recipe !

Ingredients

For 3-4 portions

• 1 quadril colita (or peceto, or spine, or fuck of meat at ease and piacere)
• 2 broth cups
• 2 cups of wine
• 1 CDA. of maicena
• Salt, pepper and oil
• Vegetables: They are at choice, it can be done from onion and garlic only even with more variety. I put him:
  • 1 large onion
  • 1 piece of red pepper pepper
  • 2 Green onions
  • 2 garlic cloves
  • 1 leek
  • 1 celery stem

How to make quadril colita to the saucepan

This is how mom does it

1. Salpimentar the tail with love. Seal it (put it in a very hot, to the maximum and covered oil, about 5 minutes on each side. More on how to seal meat here . Remove from the pot and reserve.

2. Chop the vegetables and saute them in the cooking bottom of the colita (do not wash the pot!). The size does not matter because later we will crush them.

3. When the onion is transparent, add the tail, the baldness) and the wine. Once the boil breaks down the heat to minimum and cook for about 40 minutes, stirring from time to time. The quadril colita covered all cooking.

4. After this time, we remove the colita from the pot and crush the vegetables. Let a fine sauce remain. It is important to let it be a bit, but we can damage the minipimmer.

5. We thicke the sauce with cornstarch: we dissolve a spoonful of cornstarch in a glass of cold water. We add this to the sauce, already in the fire. We stir until it boils. If you want to know more about this process, review this post: how to thicken a cornstarch sauce: so it never fails . To this quadril colita to the saucepan you can also add cream but that is how I like it the most.

6. The quadril colita (which must be at its point, neither juicy nor dry), cut it into pieces. We put it again in the pot to serve. It is accompanied with mashed potatoes, rice or any soft and neutral garrison, which does not bind the taste of the sauce. 

This is my quadril colita to the saucepan

Don't tell me you don't want to wet the bread