Is Bell's Palsy A Serious Illness

Hearts monsieur Robuchon beef in red wine (*) Bass with turnip

1 fresh beef heart

1 whole carrot

1 whole leek

1 c / s black pepper

1 onion chopped into quarters

1 l meat stock

1 handful of parsley

1 glass of red wine

For the sauce:

chopped 1 leek

1 onion, chopped

6 cloves garlic, minced

flour 1 pinch

1 glass of red wine

1 c / dessert red pepper

heart cooking broth

1 tablespoon butter

Sal

Hervimos el corazón cubierto de agua durante cinco minutos. Lo escurrimos y doramos por todos sus lado en la cazuela. Salpimentamos.

La cubrimos con el caldo de carne, vaso de vino, zanahoria, puerro, cebolla, perejil y vino tinto. Lo dejamos cocer a fuego suave durante una hora y media o dos horas.

Al cabo de este tiempo, lo sacamos y lo cortamos a filetes de gruesos que sumergiremos en la salsa que a continuación indicamos.

Esta salsa la haremos dorando puerro, onion and garlic. When they lose moisture it will add the red wine, paprika, salt and flour. And then a few tablespoons of cooking broth from the heart. Let it boil and thickens.

heart cooked dive here, we will link with soft butter and let cook for 15 minutes Durate the above.

(*) recipe based on that of David de Jorge