“It’s
better to have two mouthfuls of beef than seven of potatoes”
As
this old expression suggests, the Spaniards consume a lot of meat and judging
from the taste and quality of their meats, who can blame them? Whenever I am in Spain, I consistently forget
to eat my veggies so hooked am I on their abundant and enticingly vast array of
meat dishes. Merely reading out a menu is like reciting sweet poetry; the words
undulating around my tongue and straight into the pleasure centers of my brain:
Morcilla
de cebolla,
Estofado
de buey, Caldereta de cordero
… ahhh, Sí !
Chistorras |
Platter of freshly carved Jamon |
Callos Madrilenos (Madrid-style tripe) |
Morcilla (blood sausage) with quail egg |
Flaming little fat sausages |
Needless to say, after a few weeks of
carnal debauchery, I habitually return home with a raging appetite for salads,
and believe me that is grossly out of character.
There
is a wonderful stew recipe I came across many years ago in a Spanish cook
book and it’s a frequent go-to for me if I have guests coming around and don’t want
any surprises. It’s a sure thing and I have yet to meet someone who has not
liked this dish. But don’t let its looks deceive you because behind those vibrant
colours and textures lies a shamefully easy recipe that packs in mucho sabor.
Ingredients: (serves 4)
Olive oil
2 ½ lb. (or 1 kg) stewing beef (i.e. shin),
cut into large chunks and season with salt and pepper3 carrots, sliced thickly
A dozen small whole pickling onions or shallots, peeled
1 ½ cups of prunes, pitted
2 ½ cups good red wine
2 tbsp. pine nuts, lightly toasted
Chopped parsley
Salt and pepper
· In
a casserole pot, add oil and brown the beef on all sides.
·
Add
the rest of the ingredients, save the pine nuts and parsley
·
Cover
and cook on low heat on the stovetop for about 2 hours, stirring occasionally
·
When
done, sprinkle with pine nuts and parsley