Estofado De Catalan Recipes

ESTOFADO DE POLLO

Estofado De Pollo image

Peruvian. There isn't a whole lot of wow factor here but it is a good mild dish that is fairly easy to make that my whole family will eat. The raisins add a nice sweetness as does the paprika but overall it is a rather bland dish that some may find comforting.

Provided by invictus

Categories One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

6 -8 bone-in chicken thighs, skin removed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
1 cup onion, chopped
1 garlic clove, peeled and chopped
2 tablespoons tomato paste
2 tablespoons paprika
1/2 cup white wine
2 cups chicken broth
1 cup carrot, sliced
4 medium potatoes, peeled and quartered
1 cup frozen peas
1/4 cup raisins

Steps:

Season chicken with salt and pepper. Dredge in flour. Heat oil in large pot over medium-high heat. Fry chicken in batches, 4 minutes per side until lightly browned; transfer to plate.
Add onion, garlic, tomato paste, paprika, and the wine to the pot. Cook 3 minutes, stirring a few times. Add chicken broth, carrots, and potatoes. Simmer, covered for 5 minutes. Add back in chicken pieces and cover with sauce. Simmer covered about 25 minutes or until potatoes are tender. Stir in raisins during last 5 minutes of cooking.

ESTOFADO DE CORDERO

Estofado De Cordero image

Make and share this Estofado De Cordero recipe from Food.com.

Provided by rainna

Categories Lamb/Sheep

Time 1h40m

Yield 10 portions, 10 serving(s)

Number Of Ingredients 14

Ingredients

3 kg leg of lamb
4 tablespoons tomato puree
4 tablespoons beef stock powder
30 g fresh coriander
2 cloves
3 mexican jalapenos
300 g carrot and French beans, sliced
100 g mushrooms, sliced
2 tablespoons garlic powder
3 tablespoons paprika
2 tablespoons cumin powder
2 tablespoons coriander powder
3 liters peeled tomatoes (fresh or from the can)
50 g chili powder

Steps:

Debone lamb leg and cut into 2.5cm cubes. Put in a pot and set on low fire. (For this stew, you don?t add water for the stock. The tomatoes will provide the juice to flavour the stew.).
Cut onions into cubes and saute till fragrant in a pan. Add into pot.
Saute together paprika powder, garlic powder, cumin powder, coriander powder, cloves and chilli powder until fragrant. Add half litre water (or one glass) into the spice to form a thin paste. Then add the paste into the pot.
While the lamb is slowly cooking, add tomato puree, sliced jalapeno, sliced mushrooms, beef stock powder, the whole peeled tomatoes and fresh coriander. When the lamb is tender, add sliced carrot and french beans. Stew for about one-and-a-half hours or until desired consistency is reached. Serve with Mexican rice.

Nutrition Facts : Calories 784.8, Fat 42.9, SaturatedFat 17.7, Cholesterol 201, Sodium 296.3, Carbohydrate 35, Fiber 13.5, Sugar 7.3, Protein 65.4

ESTOFADO DE CATALAN

ESTOFADO DE CATALAN image

Categories Beef Roast Dinner

Yield 6

Number Of Ingredients 24

Ingredients

Short ribs:
5-5 1/2 pounds short ribs of beef
4 tablespoons olive oil
2 cups yellow onions, cut into chunks (about 2 medium onions)
1 cup carrots, cut into chunks (about 2 carrots)
1/2 cup celery, cut into chunks (about 1 stalk of celery)
2 teaspoons mashed garlic (about 2 cloves)
2 cups red wine
1/2 cup tomato paste
8 ounces canned plum tomatoes, cut into chunks
12 cups beef stock or good quality, low-sodium, store-bought beef stock
1 sprig fresh thyme
Sauce:
2 cups dry sherry
3 tablespoons unsweetened chocolate
1 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh marjoram
2 tablespoons finely grated orange zest (about 2 oranges)
2 tablespoons unsalted butter
Gremolata:
1 teaspoon finely grated orange zest
3 teaspoons finely chopped fresh Italian parsley
Extra virgin olive oil
Salt and freshly ground black pepper to taste

Steps:

To make the short ribs, preheat oven to 300˚. Generously salt and pepper the ribs. In a large casserole pan, heat 4 tablespoons olive oil over high heat. Add the ribs and brown on all sides until golden, about 4-5 minutes. Remove the ribs and set aside. Sauté carrots, celery, onion and garlic in the same pan until well caramelized, about 10-15 minutes. Add red wine and cook over high heat until the red wine is reduced by half. Stir in tomato paste, tomatoes and thyme. Add browned ribs and beef stock. Bring to a boil, cover and bake for approximately 3 hours, or until meat pulls easily away from the bone. A long, slow braise is the key here. Cooking at too high of a temperature will result in a flavorless, tough, stringy meat. It tastes even better if it's made the day before. No rushing necessary! To make the sauce, remove the meat from the pan and set aside. Strain the remaining sauce through a colander, and then through a fine mesh strainer, into a large casserole pan. Add the sherry and reduce the sauce by half. Stir in the chocolate, thyme, marjoram, orange zest and butter. Taste and season with salt and pepper. Return the ribs to the pan an simmer until heated through, approximately 2 minutes. To make the gremolata, mix together parsley and orange zest in a small bowl. To serve, mound 1/2 cup of starch of your choice, such as mashed potatoes in the center of 6 warm shallow bowls. Put 2-3 short ribs on top of the mashed potatoes. Spoon the sauce over the short ribs, and sprinkle with the gremolata.

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