Recipes of second meat dishes for New Year's Eve

The recipes that we present below are recipes to prepare the second course of the New Year's Eve dinner, ideal to enjoy and share with the people we love most, and also become the perfect hosts. And they are part of the recipes for New Year's Eve on whose special we have already spoken to you on some other occasion.

This time we offer you recipes made with meat that we can consider traditional or classic in these dates, among which you can choose recipes with lamb, veal, pork, rabbit, chicken or the traditional Christmas turkey.

And there is no doubt that it is so important to choose the menu with which to surprise guests as presenting the table with a beautiful decoration, elegant and simple at the same time. Do you dare to prepare them ?.

Stewed lamb

Ingredients:

One and a half kilo of lamb meat chopped.
50 ml. of extra virgin olive oil.
3 tablespoons of apple cider vinegar.
A glass of white wine.
A glass of water.
A big sweet onion.
A whole head of garlic with skin.
One teaspoon of paprika
A few sprigs of rosemary.
A pinch of ground black pepper.
Salt.

Elaboration:

In a cauldron we put the oil to brown the meat.

Once the meat is golden, we remove it.

In the same cauldron and in the same oil we brown the chopped onion.

Once the onion is golden brown, add the meat, the head of the whole garlic, the vinegar, the wine, the paprika, the black pepper, a little salt and the glass of water.

Cover the cauldron and cook with fire for about two hours or three until the meat is tender.

When the meat is tender we remove from the fire, extinguish the fire.

We place the lamb stew in a platter or tray to serve it.

The lamb can accompany it with a garnish of vegetables or cooked potatoes, and add a little rosemary to give an intense delicious aroma.

Round roast veal

Ingredients:

A round of beef of a kilo.
100 grams of bacon.
Extra virgin olive oil
A glass of white wine.
A large onion
3 garlic cloves.
3 ripe tomatoes
A few sprigs of parsley.
A pinch of ground black pepper.
Salt.

Elaboration:

We remove the skin from the veal round.

We pepper the meat on both sides.

We put an oil fondito in a cauldron to be heated to brown the round.

Once the oil is hot, brown first on one side and then on the other.

Add together the meat, the bacon cut into pieces, the chopped onion and pochamos the onion a little.

Next we add the tomatoes cleaned of seeds and chopped, the minced garlic cloves, the chopped parsley, and the wine.

Cover the cauldron and cook with the minimum heat for one hour.

After the time, we check if the meat is tender.

Remove from heat and put the round on a tray.

We cut the round into slices.

We crush the sauce in the blender and toss it over the round slices.

The round roast can be presented accompanied by a garnish of vegetables, some cooked potatoes or mashed potatoes.

Pork tenderloin with milk and prunes

Ingredients:

A one-kilo pork tenderloin
250 ml. of skimmed milk.
200 grams of prunes.
A glass of sweet wine.
Extra virgin olive oil
A pinch of ground black pepper.
Salt.

Elaboration:

We put a little salt and pepper to the sirloin.

In a cauldron we put a small dish of oil to heat to brown the sirloin.

We pray first on one side and then on the other.

Once well browned, add the milk, cover the cauldron and cook with low heat for 30 minutes.

We uncork the cauldron and add the plums and the wine glass.

We cover the cauldron and raise the fire, cook until it boils.

When it is boiling we lower the heat to the minimum and cook with a lid again for another 25 minutes.

Remove from heat, put the sirloin on a tray and cut it into slices.

We present the sirloin with the sauce and the prunes on top.

Rabbit In Salsa

Ingredients:

A large rabbit cut up.
2 leeks
2 sweet onions
5 cloves of garlic
8 tablespoons of tomato sauce.
Extra virgin olive oil
A pinch of ground black pepper.
Half a liter of water.
Salt.

Elaboration:

We pepper the rabbit.

We put an oil fondito in a cauldron to be heated to brown rabbit meat.

Brown the rabbit with medium heat and once the rabbit meat is browned, lower the heat to a minimum and add the onions, the minced leeks and the garlic cloves also minced.

Let cook for 10 minutes, stirring so that everything is well fried.

Add the tomato sauce, water and stir to mix well.

We cover the cauldron, and cook with fire under about 30 minutes, until the meat is tender.

When the meat is tender, we put out the fire.

We present the rabbit meat in a tray or source and put the sauce on top.

The rabbit in sauce we can present it accompanied by fried potatoes in pictures, some cooked potatoes or a garnish of vegetables.