Sofrito y carne picada

Sofrito y carne picada
Originally uploaded by willsong.

Some veggies & ground beef

1 onion
1 shallot
1 green pepper
1 red pepper
1 garlic glove

Burnoise very very fine (important!) -
fry in olive oil - 20 minutes or so
salt / pepper
No, I said very very fine. No, even finer. You ought to be making veggies "dust". The pieves will be as small or smaller than the ground beef bit.

cook the vegs 'til soft
add thyme & marjoram
keep cooking - it will reduce in volume
You dont want to develop any color - really you are poaching it, not frying

In another pan:
700 gr ground beef (beef only - no mix)
fry in a hot pan - not non-stick - you want some color to develop
add salt

cook until the liquids are evaporated (the sound will change)
add 1 tsp Picante Pimenton de Vera (hot paprika)
add white pepper
add a dash of Lea and Perrins
cook until the oil sort of absorbs the flavors (if you have good meat you can hear the change)
Add 3 eggs (beaten together lightly) while the meat is hot helps hold the cooked beef together

Plate with (big) rings
- layer of the vegs
- layer of the ground beef
decorate with tomoto wedges around the ring (hides the leaky juices from the sofrito)
and tomato slivers on top (hide the bland color of the meat)

Reportedly this was delicious.

A real winner and so damn easy. Made from what just happened to be in the 'fridge. The idea was a "sweet" (thyme/marjoram) base of veggies with a slightly spicy (pimenton) meat topping.

Seems to have worked.

Camera shot was from my new Nokia phone.

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