Judiones con Albóndigas de Rabo de Toro

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a special dish, Judiones con Albóndigas de Rabo de Toro. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Judiones con Albóndigas de Rabo de Toro is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It's simple, it's fast, it tastes delicious. They're nice and they look fantastic. Judiones con Albóndigas de Rabo de Toro is something which I've loved my entire life.

Many things affect the quality of taste from Judiones con Albóndigas de Rabo de Toro, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Judiones con Albóndigas de Rabo de Toro delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Judiones con Albóndigas de Rabo de Toro is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Judiones con Albóndigas de Rabo de Toro estimated approx 3 Horas.

To get started with this particular recipe, we must prepare a few components. You can cook Judiones con Albóndigas de Rabo de Toro using 12 ingredients and 9 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Judiones con Albóndigas de Rabo de Toro:

1. 500 g Judiones
2. 1 Kg Rabo de toro
3. 2 zanahorias
4. 1 tomate grande
5. 1 Cebolleta
6. 1 Hinojo
7. 3 Dientes ajo
8. Vino Tinto
9. Laurel
10. Pan Rallado
11. 1 Huevo
12. Harina

Steps to make to make Judiones con Albóndigas de Rabo de Toro

1. Ponemos los judiones en agua la noche anterior
2. En una olla rápida sofreímos a fuego alto el rabo, ya salpimentado; cuando esté dorado retiramos y reservamos
3. Cortamos el hinojo, las zanahorias, cebolletas en trozos bastos, y lo sofreímos en la misma olla junto con los ajos
4. Cuando la verdura esté dorada, volvemos a añadir el rabo junto con el tomate; añadimos vino tinto hasta cubrir la mitad de los ingredientes, y añadimos un vaso de agua; tapamos y cocinamos 45 min desde que salga el vapor.
5. Retiramos la carne por un lado y el caldo y las verduras por otro, y en la misma olla ponemos a hervir los judiones con sal y un par de hojas de laurel otros 45 min desde que salga el vapor
6. La verdura la trituramos añadiendo caldo hasta tener la textura que más nos guste; esto va a ser la base de los judiones
7. Separamos la carne del hueso, y la picamos, añadimos el huevo batido y para rallado hasta conseguir la textura que nos guste; después las sofreímos a fuego alto para dorarlas un pelín
8. Juntamos los judiones escurridos y las albóndigas en el caldo, y cocinamos durante unos 20 min a fuego medio, o hasta que veamos que están a nuestro gusto
9. Servir y a poneros finos...

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