Tasting note: Intense ruby red. In noble nose, subtle with notes of berries, oak and vanilla. In mouth rich in nuances, velvety, deep and complex.
Optimum service temperature: 14°-16° C.
A pairing: Peceto al verdeo con vino tinto.
Ingredients: 1 peceto, butter, 300 gr. of verdeo onion, 1 glass of vegetable broth, 1/2 glass of Laudum red wine, virgin olive oil and salt.
- We degreased the peceto by carefully removing the fat, as much as possible.
- In a frying pan with lid or saucepan, put the butter with a little oil to avoid burning.
- Place the peceto in the pan and seal, leaving all the sides of the meat to brown so that in this way the juices of the meat are preserved at the time of cooking.
- Chop the verdeo onion in sticks. Where possible, we do not cut the greener ends of the onion because it is the part that has less flavor.
- Add the chopped green onion to the peceto that is in the saucepan. Reserve half of the onion to add half of cooking.
- Pour the red wine over the peceto so that its flavor is impregnated and we wait for the alcohol to evaporate.
- Evaporated alcohol, we incorporate the vegetable broth and leave the peceto cooking for 1 hour over low heat (to know the time that we must cook it, one hour is calculated for each kilo of meat). Half of the cooking should add half of verdeo onion we had previously saved.
- Once cooked according to the cooking point that we like the most, place the peceto accompanied with some potatoes noissette. It will be exquisite.