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Meats

Glazed Galician Beef Jaws On Sautéed Vegetables with Soy Sauce

Ingredients 4 servings

    • 2 dl Virgin Olive Oil
    • 4 Galician Beef Jaws
    • 4 dl Red Wine
    • Salt to taste
    • Beef Stock to taste
  • For the Mirepoix
  • 1 dl. Virgin Olive Oil
  • 1 Onion 1 Carrot
  • 1 Leek
  • 1 Tomato
  • 1 Clove of Garlic
  • Parsley, Black Pepper and Rosemary to taste
  • For the Garnish
  • 1 Leek in Julienne Strips
  • ½ Courgette in Julienne Strips
  • 1 Carrot in Julienne Strips
  •  8 Cherry Tomatoes
  • 2 dl. Soy Sauce
  • 1 dl Olive Oil
  • Salt to taste

  • For the Glaze
  • 150g Raspberries
  •  150g Sugar

Preparation

For the Jaws

Remove the outer skin which covers the jaws and brown them in a frying pan with olive oil. Reserve. In the same oil, brown the diced vegetable mirepoix. Place the jaws on a baking tray with the mirepoix, the red wine and the salt and bake at 180°C. Once the wine has reduced, continually spay the beef stock onto the jaws as they cook to prevent them from drying out, until they are completely cooked.

For the Raspberry Glaze

Prepare a jelly with the raspberries and the sugar, add the juices from braising the jaws and let it reduce.

For the Garnish

Cook the vegetables in water with salt, cool in iced water, drain and then sauté with olive oil and the soy sauce.

Presentation

Place a portion of sautéed vegetables on a plate and place the beef jaws on top. To finish, garnish with a drizzle of raspberry glaze, some cherry tomatoes and a sprig of rosemary.

Head Chef: Marcos Domínguez Novo.