Noguera beef tender with Costers del Segre DO wine with braised albaricoques and pistachos

For the veal tail, salt and pepper the meat and sear it on both sides in a casserole. Remove it from the heat and add to the casserole the vegetables cleaned and cut into small dices. Let them fry and add the aromatic herbs. Then add the wine DO Costers del Segre and let the alcohol evaporate.

Add the veal tail again and add the meat stock. Cook, covered, for 1 hour and then for 30 minutes over low heat.

Then separate the sauce from the meat and vegetables. Bone the meat to form a roll and allow the sauce to cool to remove excess fat. Bring the sauce to a boil and add the butter to give it texture.

For the side dish, cut the apricots in half and remove the stone. Grill one half and mash the other half to make a cream. Grind the pistachios in a blender to a fine powder. Cut the previously formed meat roll and sear it in the pan.

To present the dish, start by placing the apricot cream on the base, then add the meat in the center with the sauce on top. Finally, place the grilled apricots around the plate and sprinkle with the pistachio powder.