Estofado De Catalan Recipes

ESTOFADO DE POLLO

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

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.

ESTOFADO DE CATALAN

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.