Karlos Arguiñano prepared a very original dish this Wednesday: tailbone in sauce with mashed potatoes with mustard. “How delicious the meat stews are. In the case of tail, it is a very tasty meat, which is going to be great. We could also use round, but it will be a little drier,” explained the popular Basque chef in Cocina Abierta from Antenna 3.
The first thing is to cook the potatoes. In another pot, peel and cut all the vegetables (onion and carrot). In parallel, the corner is sealed. When it is ready, use the juice in the pan to add a glass of red wine and another of water. The touch will be given by the bay leaf.
On the other hand, the puree and sauce are worked. Poach the potato well, to which a good splash of salt is added. Vegetables are also crushed. To the sauce, add corn flour and a tablespoon of mustard until it is to taste.
For dessert, her sister Eva has launched herself with a creamy cheesecake, without flour and with a fruit compote. While it is prepared, she sets the oven to 170 degrees. The first thing is to beat the eggs and then, little by little, add the mascarpone cheese. And baked.
For the compote, peel and cut an apple. Half an hour in a small saucepan. When it finishes boiling, add the raspberries.
