Grandma Estrella used this recipe on the day of the village fiesta, in the stone oven in Casa Toledo, next to the hearth. Some of her neighbours always asked her to prepare their stews.
Preparation time: Three hours (plus one night marinade)
Difficulty: Medium.
Ingredients
(for four people)
· 2K. of meat (lamb, beef, pork or chicken)
· White wine
· Olive oil
· Potatoes (small and whole)
· Salt
· Onion
· Red pepper
· Colourant
· Parsly. Garlic
· Pig fat and streaky pancetta
Preparation
The day before cooking marinade the meat as follows:
Put the chopped garlic in a bowl with the parsly, white wine and salt. Soak each piece of meat in this mixture. Add to a pan and add the wine until it covers all the meat, leave like this overnight.
Cover the base of the dish where the meat will be cooked with sliced onions, pepper and streaky pancetta.
Seal the meat in a pan and add to the dish. In between every layer you can add some slices of the pancetta, and on top add a few spoonfuls of pork fat, the potatoes (small and whole), white wine, oil and and a bit of saffron/ colourant.
All this is cooked in the oven at 150 C for two hours. It is necessary to try the meat in case it needs more salt. If it lacks salt add some with a bit of hot water.
It is served in an elongated dish, with the meat in the middle, potatoes on the sides and a few red peppers on top, along with some sauce left over from the meat. If the dish is cooked in a shallow earth pot it may be directly served this way from the oven.