Spice up the ox cheek with salt and pepper sear it in a pot from each side, remove from the pot and refrigerate. In the same pot sear the vegetables and the section of the ox cheek. Add tomatopaste and sugar, sear it until everything has a light brown color. Wipe out with good dry red wine only coverd, boil it down and repeat it 3 times again. now fill up with calf´s jus, apricotes and spices and let every thing for 20 minutes cooking. Now everything has to cool down. Now in a vacuum bag the ox cheek and a part of the sauce close everything and lay it in a water bath for 72 hours and 66°C.
After all separate the meat and the sauce. Boil down the sauce with rosmary and thym until you have an nice and creamy consistency refine it with olorosso don gonzalo.
Spice up the ox cheek with salt and pepper sear it in a pot from each side, remove from the pot and refrigerate. In the same pot sear the vegetables and the section of the ox cheek. Add tomatopaste and sugar, sear it until everything has a light brown color. Wipe out with good dry red wine only coverd, boil it down and repeat it 3 times again. now fill up with calf´s jus, apricotes and spices and let every thing for 20 minutes cooking. Now everything has to cool down. Now in a vacuum bag the ox cheek and a part of the sauce close everything and lay it in a water bath for 72 hours and 66°C.
After all separate the meat and the sauce. Boil down the sauce with rosmary and thym until you have an nice and creamy consistency refine it with olorosso don gonzalo.
オロロソの理想的な提供温度は12ºから14º Cです。
オロロソはその名の通り、非常に香りの複雑なワインです。その強い特徴は個性的な料理のレベルに位置し、そのポテンシャルを最大限に発揮することができます。赤身の肉やジビエに最も適したワインです。
肉のシチューや煮込み料理、特にオックステールやほほ肉のようなゼラチン質の肉との相性は非常に良いです。キノコや熟成したチーズとの相性も抜群です。
12° から 14° C の間で、白ワイングラスでお楽しみ下さい。
濃厚な味に寄り添い、感動を継続させるのに最適です。
その性質上、抜栓後数か月楽しむことができます。
