Recepta de Fricase de Vedella

Fricase de Vedella

• Ingredients (for the dish): 1 kg of Riudoms beef, 2 large Figueres onions (300g), 2 Riudoms tomatoes, 250 ml of local water or broth, 150 ml of old wine from the high land, 25 g of Mestral flour, a sprig of rosemary, 1 tsp of Nyora meat, 100 ml of Siurana DOP egg, black pepper, cinnamon in powder, Ebre salt.
• Preparation (for the picada): A crushed, toasted bread crumb, 2 garlic cloves from Belltall, several sprigs of parsley, 2 small fritters, and salt.
• Preparation (fricase): Marinate and season the beef with a combination of salt or pepper, cinnamon, and a bit of canella beforehand (the day before). Next, bread the beef and fry it. Set aside. Then, sauté the onions and rosemary in a pan with oil, then add the diced tomatoes, cook for about 15 minutes. Add the beef, chopped Nyora meat, and the wine, cover, and cook for 30 minutes in the oven, adding the picada for the final 20 minutes of cooking after making sure everything is well cooked.
• Serving suggestions: Serve with a glass of local Barbera wine and the appropriate cutlery. Notably, the dish was made by Bibiana Tell who won the Riudoms Fricase competition in 2024.