Recipe by @fanaticook: Rice with matured beef cutlet
RECIPE BY "Fanaticook"
Jose, Aragonese living in Madrid who, as he enjoys food, loves to share with everyone through the networks his passion for cooking and in particular signature rice dishes.
He loves to experiment with different ingredients and techniques to create unique recipes that surprise our palates.
In addition, he likes to stay updated on the latest culinary trends and cooking techniques to improve his skills and offer them in each publication, teaching his audience both his recipes and those new culinary techniques that he has learned.
Every week he publishes new recipes on his Instagram account, where rice dishes always have a special mention.
"I hope you enjoy preparing and tasting them as much as I do"
Follow and discover innovative recipes on their Instagram @fanaticook.
Preparation time: 28 minutes, Cooking time: 17 minutes, 2 People
INGREDIENTS:
| 500 g Albufera rice | 1 T-bone steak of 1.5 kg of matured beef |
| 2 L. of beef broth | Sofrito |
| AOVE | Salt flakes |
| Paprika of the Vera | Rosemary |
| Saffron infusion | Splash of red vermouth |
TIME TO PERFORM EACH STEP
| 1- Cook the sides of the steak | 8 Minutes |
| 2- Cut the steak and mushrooms | 4 Minutes |
| 3- Sauté mushrooms with the sofrito | 5 Minutes |
| 4- Add a dash of red vermouth | 1 Minute |
| 5- Add the beef broth | 1 Minute |
| 6 - Add the saffron infusion | 1 Minute |
| 6 - Add the rice | 1 Minute |
| 6 - Cook the rice and add additional ingredients | 17 Minutes |
| 6 - Garnish the rice | 2 Minutes |
| 6 - Let it rest | 5 Minutes |
| Total: | 45 Minutes |
STEP BY STEP
COOK AND CUT THE STEAK
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We start this recipe by cooking the old beef cutlet in the paella pan itself. 4 minutes on each side and set aside.
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With the cutlet reserved, we cut it into thin individual pieces.
PREPARE THE MUSHROOMS AND THE SOFRITO
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When we finish cutting the steak, we cut the shiitake mushrooms into small cubes.
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Sauté the mushrooms in the paella and add the sofrito.
A DASH OF RED VERMOUTH AND BEEF BROTH
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Next to our fried and sautéed mushrooms, we add a splash of red vermouth, which we stir with the rest of the ingredients and let it reduce.
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Once we have our sofrito ready, add the beef broth to the paella.
SAFFRON AND RICE INFUSION ALBUFERA
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While the broth is heating, add the saffron infusion
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Finally, add the rice once you see that the broth is boiling. We will do 16 minutes of cooking plus an additional minute for the socarrat. The first 5 minutes on high heat, the rest on medium heat.
DECORATION AND AROMA
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During the process, sprinkle a rosemary leaf over the fat that has been released from the steak.
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At the same time, we add these “caramelitos”, which are the fat of the steak very fried, delicious!
FINAL DETAILS AND READY TO TASTE
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Of course, you can not miss the matured beef cutlet, which we place in our paella, along with a few flakes of salt, our rosemary leaf and a few “caramelitos” of matured beef fat.
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Having followed each of these steps, you will have on your table a rice with matured beef cutlet, we hope you enjoy every bite, ¡arrocer@s!
TECHNICAL EQUIPMENT:
Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.
- 1- Paella pan
- 2- Burner for paella pan
- 3- Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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