Text 28103, 104 rader
Skriven 2012-08-11 06:03:04 av Dave Drum (1:261/38)
Ärende: Chile 1285
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Estofado a la Patatas (Beef and Potato Hotpot)
 Categories: Beef, Latino, Stews, Chilies, Wine
      Yield: 8 Servings

      6 tb Olive oil
      2 lb Stewing beef; (or pork, or
           - veal), in large chunks
    1/2 pt Beef stock
      2 md Onions; sliced.
      1    Red bell pepper; cored,
           - seeded, chopped
      1 lg Bell pepper; cored, seeded,
           - chopped
      4 lg Tomatoes; skinned, chopped
      3 cl Garlic; fine chopped, (to 4)
      2 tb Paprika
      2 lb Potatoes; in large chunks,
           - (up to 3)
      2    Wineglasses dry white wine
      1 lg Pinch of saffron threads
           Salt & ground black pepper

  Quoted from "Floyd on Spain" by Keith Floyd.

  "I left Granada for the flat plains of La Mancha with
  great relief. We had stayed in the most appalling hotel
  close to the Alhambra Palace, complete with iron
  bedsteads, faulty lighting, cockroaches, surly staff and
  lousy food. Don't hesitate to write to me if you want to
  know the name of the place.

  On the open rolling road, through miles and miles of olive
  groves, my spirits lifted. And as windmills began to
  appear on distant skylines, thoughts of Don Quixote and
  Sanchez started to occupy my imagination. This whole trip
  was a tilt at gastronomic windmills; sometimes we
  succeeded, sometimes we failed. One striking success was
  an arbitrary stop at a roadside filling station and
  restaurant-cum-cafe where I had a huge pot of potatoes
  stewed with saffron and little pieces of meat. For about
  stlg1 it was a friendly meal. We washed it down with a
  pleasant bottle of Valdepenas, the local wine. By the way,
  Valdepenas wines are extremely drinkable and we don't see
  enough of them in Britain where Rioja seems to be more
  available. They are light-tasting, though strong, and made
  from a mix of red and white grapes and drunk with little
  ageing; I recommend them to you wholeheartedly.

  Anyway, full of terrific cheer we set off for the charming
  town of Almagro. This has an architectural gem in the
  shape of covered walkways - rather like the Buttermilk in
  Dartmouth - round the central square, which that day was a
  hive of activity as the worthies of the town council were
  taking delivery of a brand new red fire engine and
  everyone was having rides up and down in the hydraulic
  lift it had attached to it.

  After a splendid night in a modern but terribly good hotel
  just on the outskirts of Almagro, I set up my trusty
  camping stove right in the middle of a vast vineyard and
  tried to recreate the Estofado a la Patatas that I had
  eaten at the transport cafe the day before.

  Serves at least 8 hungry people.

  Heat half the oil in a large, flameproof cooking pot.
  Chuck in the meat and keep the heat on high while you
  brown it well. Pour in the beef stock and bring to the
  boil. Reduce the heat, cover and cook until the meat is
  tender ~ about an hour and a half.

  Meanwhile, start to cook the other ingredients. Heat the
  rest of the oil in a large saucepan and add the onions
  with the peppers, tomatoes, garlic and paprika. Saute them
  together for a few moments, then leave them to sweat it
  out for at least 30 minutes or so. Then add this sauce to
  the meat, pop in the potatoes, wine and saffron and simmer
  for about 15-20 minutes, until all are tender. I
  necessary, add a drop more beef stock if the dish looks
  too dry. Wash down with a glass or two of your favourite
  Spanish wine."

  My notes: I use a sweet paprika for this recipe and I
  usually use the cut of beef they use here for Boeuf
  Bougignonne(sp?). In fact the last time I made this was
  when the butcher offered the Os a Moalle (marrow bone) and
  I had no idea what to do with it and had to ask you guys
  about it. I then do as the recipe says except that I cook
  it for much longer (say 3 hours) and don't add the
  potatoes until getting close to the end so that they don't
  break up.

  Posted by Rob Wells

  Uncle Dirty Dave's Archives

MMMMM

... Spring is when you feel like whistling. Even with a shoe full of slush.

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