The Gastrosite of Spanish Recipes

A Guide to Cooking Correctly by Carlos Mirasierras

Meats

Beef meats are probably the mostly used meats in Spanish recipes. Some meat cuts are used in stews, other ones can be, depending on their tenderness, broiled, barbequed, or eaten raw as in the case of the steak tartar. There are two types of cattle used in recipes: Veal, which is a calf raised to be slaughtered for food, and steer, which is a castrated, full-grown animal intended for use as meat. In this last case, their meat is not as tender as veal meat, but is more tasty. This meat has a more reddish aspect and contains more iron than veal, so it is more recommendable for the growing stages of children, adolescents and for convalescent. Offal is also used in many recipes, such as liver, heart, kidneys, sweetbreads; I'm not very fond of these viscera, and they're not so popular as they were some 50 years ago when the buying power of Spaniards was half of what is now, although crisis could turn us back to those days. Lamb is another meat of interest; some of its cuts are used in stews: spare ribs and trotters mostly; leg of lamb is used in "calderetas", a sort of stew that is prepared with meat from old lamb; also the brain, liver and kidneys are used in ancient recipes that still make some chefs shed a tear of nostalgia.

Pork meat is the most consumed meat of all; it has a low price, the nutritional value is comparable to that of beef, veal, lamb and almost all of its parts are edible. Its hind legs (hams),are used to prepare the "jamón serrano", the king of all cold cuts, and the king of all kings is, beyond doubt, the "jamón ibérico, also known as "pata negra" (black trotter). The production of these meats (Iberian porks) has been increased in the last years; they are free-range animals and their feeding is mainly based on acorn, and as they "exercise" a lot, they burn a great deal of fats, and the resulting meat is very healthy and rich in proteins. It is much more expensive than the other pork meat, while this is the only drawback.

Pork's ground meat is used to make a long list of varied sausages, which vary by region and by the distinct spices used int heir preparation; this ground meat is also used in combination with beef meat to prepare meatballs since pork's meat renders a special palate consistency, and also this very same meat mixture is used to make the so-called "chorizos criollos", a sort of sausages that don't contain paprika and are barbequed or broiled. Poultry is another very cheap meat that also has a high protein content. It's used in many recipes of soups, appetizers, and oven preparations. Perhaps one of the most popular preparations is one called "pollo a l'ast (roasted chicken)". The chicken's meat and skin are seasoned with salt, pepper, oregano, some lemon juice, oil and/or lard and then it is, in one piece, pierced with a long skewer, and roasted before a fire flame, electric grill, gas burner, etc. It is still a sort of Sunday lunch that can get you out of trouble when an unexpected guest appears. Rabbit meat is also popular; there are not too many preparation, but there are quite a few. We'll see these preparations over time.


 

Oxtail stew (Rabo de ternera/buey)

129 Oxtail stewed


Four servings: 1oxtail, cut at the joints; 1 onion, diced; 1 carrot, sliced; 2 garlic cloves, peeled, 2 small tomatoes, chopped.

Preparation: Salt and pepper the oxtail pieces, dredge them in flour, remove the excess of it ,fry in some olive oil, and once they are brown move them to a pressure cooker with some oil.Fry the onion and the carrots in the same oil (as long as it hasn't got burned due to an excessive gas fire) as well as the tomatoes, the garlic cloves for at least 10-15minutes. Add the wine, allow it to evaporate, and then add the stock. Now you can also move these ingredients to the pressure cooker. The amount of juice in the cooker must not be too excessive, or too short.

Place the cooker on the fire with the lid on and locked, and allow 30 minutes of cooking. Next, let the cooker cool down, open it, remove the tail pieces to check if they are properly cooked (if so, the meat detaches from the bone vertebra easily); in the event that the sauce is too watery and abundant, it can be reduced and concentrated by boiling it separately some more time (without the pressure lid on). Once this has been accomplished, process the sauce and vegetables with a hand-held-blender and pass the content through a sieve (a china cap will do), mix again the pieces with sauce and reserve the stew in the fridge till next day, as stews cooked the day before taste much better.

 


 

Stewed meatballs with cuttlefish (Albóndigas con sepia)

130 Stewed meatballs with cuttlefish


Four servings: 500 g (2.2 lbs) of ground meat (70% of beef and 30% of lean pork meat); 4 medium-sized cuttlefish (cut into 1-inch pieces); 3-4 potatoes (some 500 g/1.1 pounds); 2 medium sized onions, cut brunette; 5/6 tbsp. tomato purée;100 g (0.22 pound) green peas (canned green peas can also be used, but should be added only 6/7 minutes before the conclusion of the preparation.

Preparation: Start frying the onion in casserole with some oil for some minutes, add some salt, as well as some water if the onion starts to get thicker and runs the risk of getting burned. Add the cuttlefish cuts and stir it all (after a few minutes you will see that the cuttlefish start to release some juices, which is normal and convenient). Once the cuttlefish's juices have become reduced, add the tomato purée and let the recipe simmer for 10-12 minutes; after this time you can add the potatoes and the green peas and allow another 20-minute period.

 



Meatballs with mushrooms(Albóndigas con setas)


131 Meatballs with mushrooms

 

Meatballs with mushrooms (Albóndigas con setas) (70)

Ingredients for the meatballs: 400 g ground meat (50% lean pork meat & 50 beef meat); 80 g finely ground breadcrumbs;2 garlic cloves, cut into small brunoise; 2 eggs; half glass white wine; salt, black pepper, nutmeg, and parsley.

Ingredients for the sauce: 400 g of assorted mushrooms (fresh or canned); 1 small onion; 2 bay leaves; 1 stock cube; 1 glass of white wine; 200 ml of stock (or same amount of water with a stock cube); salt & pepper.

Mix the ground meat, the garlic, the parsley, the salt and the breadcrumbs in a bowl to get an homogeneous mass that will be kept in the fridge for a couple of hours. Next, start to form the meatballs and dredge them in flour, not excessively, before they are fried in a pan with some oil and reserve.

Later, fry the onion in a casserole on a medium fire, and once has softened, season to taste, and add the meatballs, the stock, the wine and the bay leaves; stir the ingredients, and let simmer for an hour (if you use canned mushrooms, add them 10 minutes before the conclusion of the recipe).

 


 

Russian Steak(Bistec ruso)


132 Russian Steak


I have read several recipes on this minced meat preparation, but all of them are different and quite bizarre. So I have finally come up with a recipe that my grandma used to cook long time ago.

Four servings: 800 g minced beef meat; 1 egg; parsley and 3 garlic cloves finely chopped; salt ; breadcrumbs (finely ground).

Preparation: Grind the meat in the processor to the size normally used in hamburgers. Mix the ground meat, the egg, the salt, and the finely chopped parsley and garlic, to form balls the size of a tennis ball, and then flatten to a half-inch-thick hamburger-like steak. Cover with finely-ground breadcrumbs (it's necessary to homogenously press the meat on the breadcrumbs, so they cover the meat, and then fry in a generous amount of sunflower oil.



Lamb casserole (Caldereta de cordero)


133 Lamb casserole


Four servings: 1 kilo lamb meat (breast or shoulder of lamb), cut into 1 and 1/2-inch pieces; 50 g lard; 3 garlic cloves; 1 tbsp dried herbs (thyme + oregano); 2 onions, cut in brunoise; 2 tbsp of flour; 1bay leave; 100 cc of drywhite wine; 200 cc. meat stock, or water enriched with a stock cube; a few mint leaves; 3 peppercorns and salt; potatoes (optional).

Preparation: Season the meat pieces with salt, black pepper andthe dried herbs. Melt the lard in a casserole, wait until the fat is a bit hot and add the cloves, let then brown a bit, removethem and reserve for a future use. Now you can add the meat, and let it brown, too, on a mild fire. Add the onion and allow some simmering before adding the flour that will be dissolved by the addition of the wine and the bay leave. Let the alcohol evaporate on a high fire and cover the ingredients with the stock. The stew must be on the fire for at least 25 minutes, now on medium heat; on the other hand, pound the garlic cloves, the mint leaves and the peppercorns and add it all the casserole before the conclusion of the recipe.



Stewed tripe with cured ham and Asturian Chorizo and black pudding

(Callos a la madrileña)

134 Stewed tripe with cured ham and Asturian Ch


In general tripe (callos) is sold blanched, so all you need to is cook it on a sofrito (sautéed sauce),and that's all. Four servings: 800 g tripe cut into 1-inch pieces; 2 Asturian chorizos, cut into 1/2-in slices; 2 Asturian black pudding sausages (a kind of smoked black pudding sausage); 150 g dry-cured (Spanish) ham, cut into dices (better if the ham is Ibérico); 2 small onions, cut into brunoise; half glass tomato purée; 1 green pepper, cut into big chunks (in the event it has to be removed); 1 tbsp flour; salt % olive oil.

Preparation: Sauté (slightly) the chorizo slices and the ham dices in a casserole with olive oil (no more than 4 tbsp) on a medium-low fire; add the onions, finely chopped, stir well to mix all the elements and after 5 minutes add the flour and stir again to prevent it clings to the casserole. Add the tomato purée, the green pepper and mix everything properly; add some water, or a glass of white wine to deglaze the flour on the bottom. Next, add the tripe, stir well and add some water (500 cc). Simmer the recipe for 55 minutes, but add the Asturian sausages 25 minutes before the end. You can also add canned pinto beans 5 minutes before the end.



Stewed meat with mushroom cream (Carne con champiñones a la crema)

35 Stewed meat with mushroom cream


 

Stewed meat with mushroom cream (Carne con champiñones a la crema)

Four servings: 600 g of veal sirloin; 100 g of mushrooms, cut into thin slices; 8 tbsp of butter; 1 onion, finely chopped, 1tbsp of flour;1 glass of white dry wine; 2 dl. of milk cream; black pepper.

Preparation: In the first place, fry the mushrooms in the butter for a few minutes, then add the onion, some salt, and continue frying until both elements turn a bit brown. Add the wine until both the alcohol and some of its liquid fractionevaporate, add the flour, stir with the wire whisk to get a thicker mass that will give rise to a béchamel-like cream; and finally add the milk cream to it, and process the resultingsauce with a grinder to get a mushroom cream that will be reserved for a later use.

 



Pork chops with plums and plum marmalade

(Chuletas de cerdo con ciruelas y mermelada de ciruelas)


135 Pork chops with plums and plum mermelade



Four servings: 4 pork chops of 175 g each; 16 pitted prunes ; a glass red wine; 2 tbsp flour; 2 tbsp olive oil; 25 g butter; 1 tbsp red currant jelly; 25 cl milk cream; slat & pepper.


Preparation:
Keep the prunes soaked in the wine for 12 hours. Drain the wine and reserve it for a future use. Sprinkle the chops with salt and black pepper, cover with flour (lightly) and fry them with butter and olive oil until they take on a nice brown color, and set aside.

Add the wine and the prunes to the pan where the chops were fried. Allow some simmering for a few minutes, remove again the prunes, and reduce the sauce to a third of its sizeby increasing the gas fire; add the red currant jelly together with the milk cream and stir well with a wire whip until the sauce gets an homogenous consistency.

That done, add again the chops, let them simmer on a medium-to-high gas fire until the sauce reaches a boiling point for a few secs, and serve the chops straightaway with the sauce on top. You can also sieve the sauce with the china cap to get a thinner sauce. Finally, flour the prunes, as well as some zucchini sticks, fry them and use them as accompaniment.

 



Baked Pork's knuckles (Codillo de cerdo al horno)


37 Codillo de cerdo al horno


Four servings: 4 pork knuckles; 5/6 onions (small-sized); 4/5 tomatoes (medium-sized); 4 un-skinned garlic cloves; 2 carrots, cut into thick; 1 red pepper, chunked; 1 green pepper, chunked; 2 potatoes, chunked; 8 tbsp of olive oil + 4 lard cubes (which can be replaced by some more oil); 1 glass of white wine & some warm stock; salt & pepper.

Preparation: In the first place, brown the knuckles in a frying pan with some oil. Set them aside for later on, and add the wine to the pan to deglaze the brown coating produced by the process of browning the meat; add also some stock and let both liquids get concentrated on a medium-to-high heat. Wet the roasting pan with some of the oil and add the lard; place the sliced potatoes, the onions, the tomatoes, the un-skinned cloves, the carrots and, of course, the knuckles. Drizzle the remaining oil on all the ingredients, add some salt and pepper and introduce into a pre-warmed oven at 200 ºC (392ºF). Adjust the oven temperature to 160º C (320ºF) and wet the preparation frequently with the sauce made in the pan. The baking time is estimated to be 1 hour and 20 min.



Stewed pork knuckles (Codillos a la cazuela)

38 Stewed pork knuckles


Four servings: 4 pork knuckles; 5/6 onions (medium sized), cut into brunette; 5/6 tomatoes (the same size as above); 4 un-skinned garlic cloves; 2 carrots, cut into 1-inch slices; 1 red pepper, cut into strips; 1 green pepper, cut into strips; 1000 cc beef stock; 2 tbsp flour.

Preparation: As in the other recipe, fry first the knuckles and the garlic cloves until they all get brown, remove the knuckles from the casserole, set them aside and discard the cloves; now add the onion and the flour; stir the ingredients and add the carrots, the peppers, a pinch of salt, and let it simmer for a few minutes, then add the tomato, let another 10-minute simmering, and finally add again the knuckles, together with the stock.

The procedure now is to let the recipe simmer on a mild heat for 25 minutes, remove the knuckles again, process all the ingredients with a hand-blender, sieve it all with a chine cap, and put backagain the knuckles in the casserole. The time left now of cooking is about 25 minutes (knuckles are cooked when you see that the meat around the bone shrinks and this allows the bone to be seen). The presentation of the recipe must be juicy but not soupy.



Stuffed beef roll (Redondo relleno con ciruelas)


39 Redondo relleno con ciruelas


Four servings: 1500 g beef skirt steak; 220 g pitted prunes previously soaked in 200 ml red wine for an hour; flour; 2 carrots; 1large onion, cut into 3-4 pieces; 100 ml olive oil;1 tsp beef extract; a golf ball butter; salt & black pepper; some zucchini slices dredged in flour & egg and fried to accompany the recipe.

Preparation: Spread the whole piece of meat out on the cutting board, salt and pepper and place on the pitted prunes (which have been previously strained); save though a few for the sauce.Roll the meat on itself to make a big sausage-like piece, taking care that prunes don't spread out from the inside and then tie it with a butcher's string. Place the meat, the carrots, the onion, the olive oil, and the wine used with the prunes in a roasting pan and move it to a preheated oven to (200ºC (390ºF). Turn the meat from time to time and wet it with the surrounding sauce.

When you think the meat is done, untie it and reserve it in the oven (now turned off), collect the sauce, and the veggies, and put it all in saucepan with the golf ball of butter, the beef extract, the flour, and some more wine if the amount of sauce seems to be short for the amount of meat. Bring the ingredients to a boil and reduce a bit. Next, process the sauce with the veggies, strain it thru a china cap, and boil until it thickens. Accompany the meat with sautéed zucchini.



Beef stew (Estofado de vacuno)


40 Estofado de vacuno



Four servings: Five-hundred g (1.1 lbs) beef meat cut into1-inch dices; four middle-sized potatoes (1.1 pounds), cut into cubes; 1 large carrot cut into not-too-thin slices; 3 ounces green peas; 1 bay leave; 1 glass white wine; 1 big-sized onion, cut into brunoise; 5 medium-sized ripe tomatoes, or 5 tbsp tomato purée; 4 tbsp olive oil, salt, pepper, 3 un-skinned garlic cloves.

Preparation: In the first place, start frying the meat (with no salt added) in a casserole on a medium fire until it browns. Add the chopped onions to let them get some brownish color, and add the tomato together with the garlic cloves and the bay leave.

Stir the ingredients so they don't stick on the casserole surface (add some water to thin out the mixture) and continue simmering for a while. Then add the wine, stir it all, and let simmer for a few minutes; add the water (enriched with a stock cube) to sufficiently cover all the ingredients, and stew for 70-80 minutes (or use a pressure cooker for a shorter time). It is important to control the stew process, and stir the ingredients to avoid they stick to the bottom of the casserole. Once the meat has been stewed, add the potatoes (do not lock the PC with the lid), together with some more water (in the event the preparation looks short of juices ), allow the recipe stew for some 20 minutes, and serveas usual. In general, stews are more savory from one day to the other.



Fricassee (Fricandó)

41 Fricandó beef stewed with mushrooms


Four servings: 800 g beef cut into steaks of 50-60 g each; 30-50 g of dried up mushrooms (Marasmius oreades, also known as scotch bonnet or fairy ring mushroom); 1 onion, finely chopped; 3 tbsp tomato purée; 750 cc mineral water; a glass of brandy;salt & black pepper.

Preparation: First, it is of the utmost interest to have the mushrooms soaked in the specified amount of water for at least 6 hours (this is to extract the organoleptic properties of the mushrooms, which will pass to the water; don't ever use hot water).

Salt and pepper the steaks, dredge them in flour (cover them properly but reject the excess). Star by frying the meat in a casserole with olive oil (6-8 tbsp); itmust be done on a medium fire, although trying not to overheat the oil in excess as the other ingredient will be later added to this oil. Once the meat has been fried and has browned a bit, add the onion andgive a good stir to deglaze the flour on the bottom, which is now brown and which will give color to the final sauce. Let the onion simmer for 10-15 minutes on a medium-to-low heat,and rehydrate with some of the water in which the mushrooms were soaked (now the mushrooms must be sieved and kept aside, and the water must have a slight brownish color).

Next, add the tomato, stir again, and let simmer for another ten minutes (rehydrate if necessary). Now, add the meat and the mushrooms, stir it all, add the brandy (do not flambé) and cover with a lid. Stew the preparation for 2 minutes, and finally add the water with no lid on. The remaining time of cooking will, more or less, be 60 minutes.



Chicken drumsticks with sanfaina (Muslos de pollo con sanfaina)

43 Chicken drumsticks with sanfaina

Four servings: 8 chicken legs; 1 red pepper and 1 green pepper, both cut into brunoise;1 medium-sized eggplant; 1 big-sized onion, cut into half-moon slices ; 5-6 ripe tomatoes, coarsely cut; 3 garlic cloves, cut into slices; olive oil & salt.

Preparation: Salt the chicken drumsticks and fry them in a casserole with olive oil (4-5 tbsp)until they brown (you can also remove the chicken skin if you want to).

Now, add all the veggies to the casserole, together with some salt, and let it all simmer for an hour on a mild fire with the lid on. Shake the casserole from time to time.



Shoulder blade of lamb (Paletilla de cordero)

44 Shoulder blade of lamb


Two servings: 1 lamb shoulder blade; four ripe tomatoes; 10 garlic cloves; 1 large onion (or 2 medium ones); 2 bay leaves;thyme; rosemary; 4 tbsp olive oil; salt & pepper.

Preparation: Remove superfluousskins and fat. Pierce some cuts on the meat with the point of a knife and introduce a garlic clove on each cut; do not salt. Place the piece on a roasting pan, pour 2 tbsp of oil on it, and place in a oven preheated to 240 º C (464º F). In the mean time, cut the tomatoes and the onions, place them on a plate, add the salt and the pepper as well as the thyme, the rosemary, the bay leaves and the rest of oil.

After about 15 minutes, depending on the desired point of roasting, add the ingredients of the plate; at this point you can also add a few medium-sized potatoes, previously peeled.

Forty-five minutes later you can salt and pepper the meat; at this point the piece is not very roasted yet, but you have to lower temperature to 175 ºC (346º F) to get the good roast point that you wish. Also, you can also add small peeled potatoes, previously boiled in some water and salt, 5 minutes before the conclusion of the preparation, or serve with mashed potatoes, or boiled and fried potatoes as a garnish.



Pig's trotters with snails (Pies de cerdo con caracoles)


45 Pig


To some people, snails are those little animals that drag their way in our gardens; most people feel some revulsion because they think that snails feed on insects or the like, but they're vegetarian.My own son felt this same revulsion until he tasted a few of them from a dish known as "Cazuela de caracoles" (Snail casserole), now he has different opinion of these little edible friends.

Four servings: Four pig's trotters cut lengthwise; 50 g chorizo cut into slices; 50 g cured ham, cut into cubes; 50 g bacon, cut into cubes; 2 tbsp flour; 1 large onion, finely chopped; 6 tbsp tomato purée; 1 bay leave, some peppercorns, a few sprigs parsley, sage, rosemary and thyme (it sounds to me like a Celtic love song, I wonder why).

One bag of frozen snails (In previous times, snails had to be collected and allowed to fast for at least 10 ten days; then they were thoroughly washed several times with water, salt and vinegar, and put in a casserole with water on a mild gas heat and they started to poke their bodies out, and so they could be cooked to death without their "retreating" back to the shell. Today, we can spare all this process and use a frozen presentation of the product that has all the necessary hygienic guaranties).

Pig's trotters management: In general, pig's trotters in Spain are sold blanched and singed, so what is left to do for this recipe is to previously boil them for 60 minutes in 1500 cc of water. They will late be cooked for another 45 minutes in the casserole with the rest of ingredients. In the first boiling phase skim off the impurities from the water, and reserve both the water (now a stock) and the trotters.

Snails: Put the snails in a casserole with cold water (they do not need defrosting) and add the herbs abovementioned and some salt; start then to cook them on a medium-to-high heat for 15 minutes until you can notice a dark color in the water, which is normal; turn off the fire, leave the snails in the casserole for some 5 minutes, sieve them and reserve them.

Preparation: Start to lightly fry the chorizo, the dry-cured ham, and the bacon for less than 1 minute; add the onion finely chopped and spoon all the ingredients to get an homogeneous mixture; let the ingredients simmer on a mild fire for a few minutes, add the flour, stir it all to avoid it sticks to the casserole (add some of the trotter's stock if necessary). Now you can add the tomato, stir it all again, and let some simmering for another 15 minutes. After this time you can add the pig's trotters and a good amount of the stock produced in their cooking to cover them sufficiently. The time left for the conclusion of this recipe is around 60-75 minutes, although the snails will be added 30-35 minutes before the conclusion time of the recipe.



Pork filet with veggies (Solomillo de cerdo con verduras)

140 Beef filet with veggies


Eight servings: 1 Kg. beef sirloin; 2 onions, finely chopped;1 red pepper;1 green pepper; 3 carrots; 1 dl oil; 1 tbsp of beef extract; 1/2 tbsp maize flour; 1 tbsp tomato concentrate; 2 garlic cloves; a small bouquet of parsley;1 small bouquet coriander, finely chopped; salt & black pepper.

Preparation: Cut the onions, the peppers and the carrots into small cubes; also chop the garlic cloves and the parsley.

Cut the sirloin in 1/2 inch steaks, and brown them in some olive oil. On the other hand, dissolve the corn starch with some water and add the soya sauce and the tomato in a bowl.

Sauté the onion in a wok-like pan, on a medium fire, and once it is brown, add the garlic and the parsley. A few minutes later add the sirloin steak, increase the heat, sauté and stir all the ingredients for a an homogeneous mixture.

Once the meat is nearly cooked, add the veggies, sauté again for a short time as veggies must keep a crisp texture. Next to do is to add the mixture produced in the bowl, and let simmer for 2-3 minutes. Check the salt taste before adding some more salt, as soya sauce has salt added. Spread the coriander on the preparation before serving. This recipe can be accompanied by some mashed potatoes.

 


 

Beef with mushrooms (Ternera con setas)

49 Beef with mushrooms


Four servings: 600 g beef meat cut into thin steaks; flour; 1 big-sized onion; 4 tbsp tomato purée; 12 almonds; 12 hazelnuts; 1 can assorted mushrooms (rinsed in tap water and drained); 1 glass wine; 1 glass of light beef stock; olive oil; salt & pepper.

Preparation: Salt and pepper the steaks and fry them with oil on a medium-to-high heat. Reserve the steaks in a casserole; in the mean time, fry (now on a medium-to-low heat) the onion in the same oil; let simmer this onion until it gets a bit brown, and then add the tomato and, after 2 minutes, the glass of wine. Let it simmer for 20 minutes and move this sauce to a glass blender together with the almonds and the hazelnuts (peeled) and process it all.

Next pour this thick sauce on the steaks and thin it out with 1 glass of light beef stock. Let the preparation simmer, on a low heat and with the lid on, for 1 hour (or 90 minutes, depending on the softness and thickness of the meat steaks; I usually cut a small piece and taste it to check it). And finally, add the mushrooms some 10 min before the conclusion time.

 


 

Spare ribs with chestnuts (Costella de porc amb castanyes)

136 Spare ribs with chestnuts


Ingredients in general for 6 servings: 1 kg pork ribs, chopped;1 onion, chopped; 1 garlic clove; 500 g of chestnuts; oil or lard; salt; black pepper; some water.

Ingredients for the mash: a handful of toasted almonds; 2 biscuits.

Preparation: Boil the chestnuts for 20 minutes and peel them. Season the ribs and brown them in a pan with some oil or butter, and set aside. Fry the onion, the garlic and the tomatoes in the same pan. Once the sofrito is done add the chops and a little water.

Let it cook for 25 min, add the chestnuts, and continue simmering until the meat is tender. Finally, dissolve the mash with some water, add it to the recipe and let it simmer for about 5 more min. Check salt and pepper to taste. Serve on a hot plate: the spare ribs in the middle, the chestnuts around and some of the sauce (sieved) poured all over the preparation.

 



Beef round with pears (Redondo de ternera con peras)

137 Beef round with pears


 

Ingredients for 4 servings:1 round of beef; 500 g onions, cut into strips; 500 g pears; 1 glass white wine; cinnamon; olive oil; salt; black pepper; some water.

Preparation: Season and brownthe beef round in a casserole with olive oil.
Add the onion and half the amount ofpears, unpeeled and cut into pieces.
Cook the rest of the pears with wine, cinnamon and water.
Add this pear broth to the beef round and let it reduce if necessary.
Cut the meat into slices and serve together with boiled pears, sieve the sauce and pour it on the meat.



Lamb shoulder with snails (Cordero con caracoles)

139 Lamb shoulder with snails

Ingredients for 4-5 servings: 1 lam shoulder ofabout 900 g, boned; 1 raw pork sausage, without its casing, or 150 g ground pork meat; 50 ml brandy;1/2 l mineral water; 250 g defrosted snails (half a bag, roughly); 1small bay leaf;1 sprig thyme. And all these following veggies cut into small cubes: 1 carrot; 1 onion; 2 small chili peppers; 1 leek stem; 1 celery stem; 2 garlic cloves; 80 g air-cured porksausage, also cut as the veggies. Extra virgin olive oil; salt; black pepper.

Preparation: Fill the boned sites of the shoulder with the sausage meat. Roll the meat piece, tie it up, sprinkle some salt and oil on it and place in a roasting pan; place the pan in a preheated oven at 190 ºC and let it bake for 20 min.Remove the pan from the oven, wet the meat with the brandy and add the mineral water. Place again the pan in the oven, lower the temperature to 150ºC, bake the meat for 45 min, and turn the roll every 15 min.

Meanwhile, put the snails in some water, add the herbs and cook for some 25 mins; discard this cooking water, continue cooking them in new clean water for some 15 mins., or until they're cooked (reserve a cupful of this last cooking water); rinse the snails in abundant water to cool them down.

Next, sauté all the veggies in a frying pan with some olive oil and a pinch of salt until all the ingredients becomesoft (sofrito). Add the air-cured sausage cubes and the snails (thoroughly drained), give a good stir, taking care not to break the snail shells, add the cupful of snail broth and let it all simmer for only 3 min, and set aside.

Cut the string tying up the roll, cut the meat into thick slices, add the sofrito containing thesausage cubes and the snails, and mix it all well with a spatula to deglaze the roasting pan bottom, check the salt and black pepper taste, and place it all again in the oven for only 5 min at 150ºC.

 

 

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