THE CRIMSON MEAT-POT

(Our Play on Spanish Puchero / Meat Stew)

THE CRIMSON MEAT-POT

Ingredients: 600g Beef chuck or Pork shoulder (cubed), 2 Red onions (pureed), 2 Carrots (minced), 2 Potatoes (cubed), 1 tsp Smoked paprika, 1 tsp Turmeric, 1 tsp Black pepper, 1L Beef stock, 1 tbsp Tomato purée...

Ingredients

  • 600g Beef chuck or Pork shoulder (cubed)
  • 2 Red onions (pureed)
  • 2 Carrots (minced)
  • 2 Potatoes (cubed)
  • 1 tsp Smoked paprika
  • 1 tsp Turmeric
  • 1 tsp Black pepper
  • 1L Beef stock
  • 1 tbsp Tomato purée

Cooking Method

  1. The Scorch Sear the meat in oil on high heat until dark brown and charred; remove.
  2. The Architect Fry onion and carrot puree in the fat until it turns into a dark sweet jam.
  3. The Bloom Add spices and tomato purée with a 50ml splash of stock; fry until the fiery oils rise.
  4. The Swell Add remaining stock, potatoes, and meat; simmer covered for 50 minutes until meltingly tender.
  5. The Final Flourish Top with raw fresh parsley and extra smoked paprika.

Cuisine: Spanish

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