Beef shin and spring onion omelette
Total time1 h 30 min Preparation and possible waiting 30 min · Cooking 1 h How this time is calculated
Preparation and possible waiting: 30 min · Cooking: 1 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 30 min Preparation and possible waiting 30 min · Cooking 1 h How this time is calculated
Preparation and possible waiting: 30 min · Cooking: 1 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch
1 to 2 hours
Method
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Pressure-cook beef shin with water, leek, carrot, 6 g garlic and half the salt for 30 minutes at pressure until tender. Release pressure before opening.
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Drain meat and vegetables, cool just enough to handle and chop. Reserve broth for another dish.
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Soften 6 g sliced garlic, sliced spring onion and pepper in 60 ml oil for 15 minutes. Add meat and cooked vegetables and cook for 2 minutes.
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Beat eggs with remaining salt and mix with filling. Heat 10 ml oil in a pan and cook omelette on both sides for about 8 minutes total until the centre is set.
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Serve in portions with parsley.
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