Joselito abanico with pickled pointed cabbage salad and grilled tomato vinaigretteView recipe video
500 gr Joselito abanico
1 pointed cabbage
250 ml vinaigrette made from grilled plum tomatoes
250 gr creamy mashed potatoes
Sea salt, white pepper from the mill, tabasco
Cut the pointed cabbage in half, vacuum store in a bag, and cook in the convection oven for 45 min at 85ºC. Grill the cooled pointed cabbage on the cut surface, season with salt and tabasco and vacuum-store in a bag with the tomato vinaigrette. Marinate for 8 hours in the refrigerator and pull out small segments from the heart leaves of the pointed cabbage. Pour the tomato vinaigrette on top.
Grill the abanico in a grilling pan on both sides until hot, and then cook English-style in the oven at 180 ºC with top and bottom heat for 8 min.
Carve the meat and place on top of the mashed potatoes.