Tickets, salads, yearn veal meats, Iberian meat and stews.

TIRITAS OF VEAL WITH VEGETABLES

INGREDIENTS:

*Yearling escalopines 120 gr

*Red pepper 50 gr

*Green pepper 50 gr

*Onion 25 gr

*Sal fina

ELABORATION:

Cut the scallops into strips of 1 cm thick and long 5 cm. Add salt and ground pepper to taste, pass it through flour (we use it integral).

Wash and cut the unpeeled red and green pepper, also in strips the same size as veal. Peel the onion, cut it into julienne (first in half and each half in thin strips. Put a pan on the fire with a tablespoon of oil, when it is hot put the onion and after taking a few minutes and having turned it over, add the pepper and finish sautéing it. The point of the vegetable choose it, we like al dente that it creaks a little. Take out the vegetables and reserve.

To fry the beef in strips, do it in a pan with very little oil, no need to cover it, when there is gold on one side, flip it over with a tongs and fry it from the other side. It takes very little time because the strips are thin. Remove from the pan with the tongs and place on absorbent paper and reserve.

Mix the veal strips with the vegetables and add the soy sauce.

You can buy the escalopines here

Beef fillets stuffed with zucchini and cheese with cheese sauce

INGREDIENTS:

*Yearling escalopines 120 gr

*Zucchini 60 gr

*Sal fina

*Cheese sauce 70 ml : born, milk, sliced ​​cheese, cabrales or blue cheese , salt and meat broth

ELABORATION:

Put the pan on the fire and add a small teaspoon of olive oil, prepare the schnitzels on the grill or in a pan, round and round, put the salt to your liking (It is a very fine cut so it takes very little time for it to be juicy inside). Cut the washed and unpeeled zucchini, sliced ​​half a centimeter thick and also pass through the pan with a teaspoon of olive oil, so that it is browned a little on the outside and on the inside it is still crispy. Place on one of the escalopines, three slices of zucchini and top with another schnitzel. Then add the hot cheese sauce on top.

"Cheese sauce"

For 1 liter of sauce: put on the saucepan the cream and milk in the same proportion ( 400 ml of each, Add 100 g of blue cheese or cabrales and 100 gr of cheese sliced ​​cut into pieces, add a point of salt, a cube of meat broth and do not stop stirring. Let it boil for the first time so that the sauce binds and reduce heat a little more until it is creamy.. Remove from the fire. It can be perfectly preserved in a maintenance chamber up to 4 º C during 7 days and reuse for other recipes such as a pasta with Iberian ham with cheese sauce (recipe that will be uploaded in the next post)

You can buy the veal escalopines here

Home meat orders with free transportation

During these weeks we have to stay at home, on the occasion of confinement, we inform you that we can send your meat order directly to home at no additional cost of transport. You know that you have sausage, Iberian Ham, Iberian ham, cheese and Iberian pork and veal Anoja own our farms. You can see all references and catalog directly in the online shop Abrasador.

Beef
Own Crianza meat

These weeks as you know most of the restaurants associated with our brand, remain closed until further notice. And from the middle of May, some of them will start to open and prepare à la carte service with our own grilled gourmet home-cooked meats.

Our meat sales, in a 95% they are through the restaurants associated with the brand and therefore, In recent weeks, much of the Central team has not been operational. And now from May, we have reduced the ERTE to some colleagues to join a few hours and therefore we will be at your disposal to serve you meat directly at home by ordering through the Abrasador Online Store from anywhere in Spain.

Catalog Photo
Photo catalog Scorching meat

For any questions or clarification, you can contact us Monday to Friday 9:00 a 18:00 h or at any other time that necesitéis on phones 925245684, 647 221 393 O 699 450 508 or e-mail pedidos@abrasador.com and we send the order to receive in home 24-48 hours.

And if you prefer that we make it easier for you, you can directly see some of the lots already specified so you don't have to think about which products to choose:

Lots of gourmet meat for home

From Group Abrasador our biggest wish is you are all well and that you can spend the days the best that you can at home and always with a positive attitude. Get through this together and of course will pass an important page in our history, but now we must be strong.

Christmas menus Scorching Sancho's saddlebag

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Starters to share (4 PEOPLE)

Iberian ham with cheese La Casota
Dozen grilled shrimp
Cuttlefish to the Andalusian

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Sirloin of beef grilled (300g)

Boneless leg kid fried with garlic

Chuletillas de lechal

Hake fresh to taste

Cod with ratatouille manchego

DESSERT

Brioche with vanilla ice cream

Coffee and glass of champagne or chupito

Wines

Price per person: 30 €

MENU 36

Starters to share (4 PEOPLE)

Assortment of Iberian
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2 Grilled king prawns
2 National cooked prawns
2 Grilled Zamburriñas

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Magret of grilled beef (Juicy cut needle 300g)

Iberian sirloin grilled aroma of Mt.

Chuletillas de lechal

Cocochas cod with the garlic prawns

DESSERT

Brioche with vanilla ice cream

Coffee and glass of champagne or chupito

Wines

Price per person: 36 €

MENU 40

Starters to share (4 PEOPLE)

Table of Iberian cheese
Mussels specialty

PLATO INDIVIDUAL

2 Grilled carabineros
2 Zamburriñas

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Shoulder of lamb to the oven

Beef tenderloin grilled

Tenderloin Tournedos grilled Iberian (250g)

Sea bass back with the garlic prawns

DESSERT

The saddlebag Sancho

Coffee and glass of champagne or chupito

Wines

Price per person: 40 €

Scorching Gastronomic Festival 2019