Brischtner Nytlä - Minorcan Style

Ingredients

In the adaptation of Brischtner Nytlä to Minorcan cuisine, we incorporate the vibrant flavors of the Mediterranean. The original Swiss dish is traditionally prepared with beef or veal, slow-cooked in a rich sauce. In the Minorcan version, we infuse the sauce with aromatic herbs and spices commonly found in Minorcan cuisine, such as garlic, paprika, and saffron. These additions bring a unique and delightful twist to the dish, enhancing its flavors and giving it a touch of the Mediterranean. We alse have the original recipe for Brischtner Nytlä, so you can check it out.

• 500g (1.1 lb) beef or veal, cubed 500g (1.1 lb) beef or veal, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon paprika 1 teaspoon paprika
• A pinch of saffron threads A pinch of saffron threads
• 1 bay leaf 1 bay leaf
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the onion and garlic to the pot and sauté until they become translucent.
3. 3.
   Add the beef or veal cubes to the pot and brown them on all sides.
4. 4.
   Stir in the diced bell peppers and tomatoes, and cook for a few minutes until they soften.
5. 5.
   Sprinkle the paprika, saffron threads, and bay leaf over the ingredients in the pot, and stir well to combine.
6. 6.
   Pour in the beef broth and season with salt and pepper to taste.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the meat is tender and the flavors have melded together.
8. 8.
   Serve the Brischtner Nytlä hot with your choice of side dishes, such as potatoes or rice.

Treat your ingredients with care...

• Beef or veal — For the best results, choose tender cuts of meat and ensure they are cubed evenly to ensure even cooking.

Tips & Tricks

• For an extra burst of flavor, marinate the beef or veal cubes in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes to the sauce.
• Serve the Brischtner Nytlä with a dollop of aioli or a squeeze of lemon juice for an added zing.

Serving advice

Serve the Brischtner Nytlä hot, accompanied by a generous portion of boiled potatoes or steamed rice. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the Brischtner Nytlä in a deep serving dish, allowing the rich sauce to envelop the tender meat. Sprinkle some paprika and saffron threads on top for an elegant touch.