Redondo de ternera

Redondo de ternera es una de las recetas más ricas y sabrosas que tengo en mi repertorio. La carne es super tierna, tan tierna que se deshace al pinchar con el tenedor. Se desmiga y cuando te metes un trozo a la boca está completamente jugoso. La mejor guarnición (en mi opinión) son las patatas fritas aunque con un arroz blanco queda delicioso.

Este guiso se puede acompañar también con pasta al más puro estilo Osobuco. La salsa que sale con la zanahoria y la cebolla es una maravilla literalmente para mojar pan y no parar.

¡Cojan papel y lápiz y apunten!



Comensales: 4 personas 
Dificultad: Fácil-Medio
Tiempo: 1 hora 


  • 1 Pieza de rabillo de cadera (Pedid que os pongan una maya de cordón)
  • 3 zanahorias
  • 2 cebollas
  • 2 puerros
  • Sal
  • Pimienta negra molida
  • Aceite
  • Ron o Cognac
  • Agua
  • Pastilla caldo de carne Knorr

Utensilios necesarios

  • Olla express
  • Chino
  • Cuchillo grande y afilado


  • Salpimentar la carne.
  • Pelar, lavar y trocear las cebollas, el puerro y las zanahorias


  1. Cubrir la base de la olla de aceite y a fuego medio-alto marcar la carne por todos los lados hasta dejarla doradita.
  2. Sacarla y reservar en un plato a parte.
  3. En el mismo aceite, echar primero la cebolla y el puerro y pochar muy bien. (Este paso es fundamental para que la salsa quede más que rica)
  4. Una vez que están bien pochados, echar las zanahorias y seguir pochando. En este paso yo suelo echar un poco de tomate, puede ser natural o de bote estilo Hida.
  5. Echar un vaso de ron o Cognac y seguir pochando.
  6. Cuando el sofrito en su punto, insertar la carne en la olla y todo el jugo que ha soltado en el plato que hemos reservado.
  7. Echar agua hasta cubrir la carne a la mitad.

  8. Tapar la olla, si es express tenerla 25-30 minutos.
  9. Pasado ese tiempo, abrirla y sacar la carne. Dejar enfriar para poder cortarla sin que se rompa y quitar la malla de cordón.
  10. Mientras se enfría la carne, echar la salsa en el chino e ir triturando hasta pasar toda la salsa.
  11. Cortar la carne ya fría en rodajas de un cm de grosos y meter en la salsa.

  12. Dejar que la carne s siga haciendo con la salsa a fuego bajo-medio para que se quede más tierna aun.
  13. ¡Que disfrutéis de esta receta taaaan riquísima!




No hay nada más bonito que ver a las personas ser felices alrededor de una buena comida.

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