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Ingredients
Para la marinada
- 500 g de carne de borrego, en trozos
- 50 g de vino tinto
- 4 hojas de laurel, secas
- 1 cucharada de sal gruesa
- 1 cucharadita de pimienta negra recién molida
- 1 cucharadita de paprika
- 15 g de perejil fresco
- 15 g de ajo
- 7 clavos de olor
Para la cocción del borrego
- 125 g de cebolla
- 25 g de aceite de oliva
- 15 g de perejil fresco, en rama
- 400 g de agua
- 220 g de papas cambray
- 1 cucharada de sal gruesa
- 5 rebanadas de pan, tostado
- Nutrition
- per 3 porciones
- Calories
- 2302 kJ / 548 kcal
- Protein
- 50 g
- Carbohydrates
- 45 g
- Fat
- 16 g
- Fibre
- 2 g
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