BEGINNING Start here THE GROUP About us CATALOGUE of products BLOG the Norteños kitchen GET IN TOUCH We can help you? WELCOME TO NORTHERN WELCOME TO NORTHERN GROUP , LEADERS IN MEAT PRODUCTS AT NATIONAL AND INTERNATIONAL LEVEL THE KITCHEN NOTEÑOS Beef stew with mushrooms. Recipe. November 23, 2011 Ossobuco with mashed potatoes and spinach. Recipe. November 23, 2011 Grilled sirloin with potatoes and meat juice. Recipe. November 23, 2011 NEWS The ages of the flesh. Norteños Group. November 23, 2011 All with the Red November 22, 2011 WE CAN HELP YOU? Yam* E-mail* CALL US! +34 91 779 72 00 Central de Carnes Madrid Norte, SA (Norteños - Special Hospitality) +34 91 779 65 00 Industrias Carnicas Los Norteños, SA FOLLOW US! We are close to you, where you are. THE NORTEÑOS KITCHEN News (2) Beef Recipes (1) Lamb Recipes (1) Pink Veal Recipes (2) Venison Recipes (1) DOWNLOAD THE ONLINE CATALOG © 2011 Grupo Norteños -Web designed and edited by Gastromedia .

BEGINNING Start here THE GROUP About us CATALOGUE of products BLOG the Norteños kitchen GET IN TOUCH We can help you? OSSOBUCO WITH MASHED POTATOES AND SPINACH. RECIPE. (4 people, medium difficulty, 1 hour and 15 min.) Ingredients: 4 veal ossobucos , 2 carrots, 1 large onion, 2 cloves of garlic, 1 leek, ½ kg of crushed tomato, 250 ml of red wine, 250 ml of water, flour, 4 small potatoes, 200 g of spinach, 1 bunch of green asparagus, 1 tablespoon of butter, 4 tablespoons of olive oil, olive oil for frying, nutmeg, ground pepper and salt. Elaboration: Salt and pepper, flour the meat and fry it over high heat in a pan with a finger of oil on both sides. Chop the carrots, onion, leek and garlic and fry them all in a saucepan with a little oil from frying the meat; Add the crushed tomato, fry it for a few minutes and add the meat, add the wine, let the alcohol evaporate and add a little water. Cook 1 hour and a half over low heat or until the meat is tender. Add water as it is consumed. Remove the meat, strain the sauce, reduce if necessary and add the sauce to the meat again. Peel the base of the asparagus and blanch them for 2 minutes in boiling salted water; once cooked, reserve them. Cook the chopped potatoes in salted water, add the spinach, cook for 1 minute, drain them, reserve part of the cooking water and pass it through a puree raisin. Add the butter and oil, if it is very thick add a little of the cooking water. Season with salt and add a little nutmeg. Serve the meat with its own sauce and a mound of puree as a garnish, decorate by placing 1 asparagus on top. BLOG SECTIONS: Norteños News The Norteños Kitchen RECIPES OF: News (2) Beef Recipes (1) Lamb Recipes (1) Pink Veal Recipes (2) Venison Recipes (1) RECORDS November 2011 (5) October 2011 (2) FOLLOW US! We are close to you, where you are. THE NORTEÑOS KITCHEN News (2) Beef Recipes (1) Lamb Recipes (1) Pink Veal Recipes (2) Venison Recipes (1) DOWNLOAD THE ONLINE CATALOG © 2011 Grupo Norteños -Web designed and edited by Gastromedia .