- 800gr Horse meat morcillo (jarret)
- 1 sprig thyme
- 1 onion
- 1 leek
- 1 carrot
- 1 vine tomato
- 50ml soy sauce
- 250g bean sprouts
- Olive oil
- Put the jarret In a pressure cooker along with the clean and chopped vegetables, and cover with water. Close the pot and cook over a low heat for 45 minutes. Let cool and open the pot. Strain the broth and boil with a sprig of thyme, then add the soy sauce, and reserve.
- Meanwhile, cut the jarret into medallions and sear on a flat-top grill with a pinch of salt and a drizzle of olive oil.
- Accompany the medallions with sautéed bean sprouts and thyme broth.