Saturday, October 22, 2011

Pote gallego

Pote gallego (Galician stew)

Spanish beef can be rather tough and so it tends to be cooked slowly in a stew. It is usual with a meat and vegetable stew to drain the liquid off and use this as a soup. The meat and vegetables can then be eaten as the main course - an easy way of cooking two courses at once!

1 lb / 500 g stewing steak
4 oz. / 125 g lean ham, chopped
2 oz/ 50 g lean bacon, chopped
4 oz/ 125 g chorizo (Spanish garlic sausage), sliced
4 oz/ 125 g Morcilla (black pudding), sliced
I lb / 500 g / 2 cups dried haricot beans
1 white cabbage, chopped
2 lb/ 1 kg potatoes

Cut the steak into large pieces. Put two pints of cold water into a saucepan. Add the meats. Season to taste and simmer gently over a low heat. Cook the beans and white cabbage in a separate pan until
they are tender. Add to the meat, then add the potatoes and bring to the boil. Simmer gently until the potatoes are cooked. Strain off the liquid to use as a soup. Serve the vegetables, meat and potatoes as the main course.

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