Costilla de Res estofada con Loche y Pinot Noir

Hello everybody, it is John, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Costilla de Res estofada con Loche y Pinot Noir. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can cook Costilla de Res estofada con Loche y Pinot Noir using 19 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Costilla de Res estofada con Loche y Pinot Noir:

1. 1 1/2 kilos Costilla de Res
2. 2 cebollas moradas picadas finamente
3. 6 tallos cebollina picados
4. 1 cabeza ajos frescos picaditos
5. 3 ajíes amarillos peruanos
6. 1 cucharadita ají de Panca en polvo. (Puede reemplazar por Paprika)
7. al gusto Sal y Pimienta fresca
8. 1 pizca comino
9. 1 manojo cilantro fresco
10. 1/2 taza loche rallado. Puedes reemplazar por calabaza verde)
11. 1 cucharada Salsa de Soja japonesa
12. 1 copa vino Pinot Noir, francés o australiano
13. 2 cucharadas vinagre blanco de arroz
14. 1 Zuchinni cortado en medias lunas
15. 2 papas cortadas en cuadros
16. 1 zanahoria rallada
17. 1/2 taza petit poas con su jugo
18. 1 taza caldo de res o de pollo o de verduras
19. 1 taza aceite de girasol o aceite achiotado

Instructions to make to make Costilla de Res estofada con Loche y Pinot Noir

1. La costilla en presas, sin pellejo y carne expuesta con sus huesos vital. Majar en mortero, Ajos, ajíes, sal, pimienta, comino, vinagre y salsa de soja. Untar toda la carne.
2. Picar cebollina y cilantro, agregar a la carne con el vino. Rallar loche y agregar cebollas picaditas. Tapar dejar marinar 3 horas mínimo.
3. Calentar aceite y sofreír las costillas limpias hasta dorarlas, le agregas el ají de panca, para dar color. Luego escurres el resto del marinado y lo sofríes. Agregar el jugo del marinado, el Zuchinni, el caldo de res y tapas la olla de presión por 25 minutitos de cocción media.
4. Dorar las papas en una olla con poco aceite, agregar zanahoria y el petit poas con el jugo que tienen en la lata. Cocinar 5 minutos, la papa se termina luego con la costilla
5. Volcar la costilla y sus jugos en la papa y cocinar 15 minutos a fuego bajo, hasta que la papa este muy blanda.

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