Traditional Andalusia Stew Recipe
Ingredients to make traditional Andalusia stew:
- Half a kilo of beef shank
- 1 fresh beef bone
- A piece of fresh jowl bacon
- a ham bone
- Half hen or chicken without skin
- A salty backbone
- 1 handful of noodles or rice
- 1 carrots
- An aged pork rind
- 250g milky chickpeas, soaked overnight
- 1 potato
- 1 stick of celery
- 1 leek
- Peppermint
- Salt
How to make traditional Andalusia stew:
- Put the chickpeas and vegetables (in a vegetable bag), the meat and the bones, in a large pot, and cover them with water.
- You have to foam the broth very well when it starts to boil and wait until it stops foaming to close the pot.
- In a pressure cooker, depending on the characteristics, between 30 and 45 minutes will be necessary.
- On low heat it takes at least 3 hours.
- The meat must be very tender and if the water is consumed we will add more water without losing the boil so that the chickpeas do not get stuck.
- When you open the pot you have to return to the fire to reduce the broth a little.
