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Braised Beef Stew

This is the kind of dish you crave when winter really settles in — a proper braised beef stew that fills the house with the most wonderful smells. Ingredients For 6 people 1.5 kg stewing beef, cut into cubes. 150 g salt pork, cut into 2 thick slices. 1 large onion or 2 medium ones. 4 garlic cloves. 250 ml good quality red wine. 250 ml beef stock. 1 tablespoon tomato sofregit. 3 tablespoons flour. 18 small pearl onions. 50 ml red wine for cooking the onions. 500 g mushrooms. 50 g butter. Olive oil. Salt. 50 g sugar. Boiled rice to serve alongside.     Method Trim any rind from the salt pork and cut it into 2 or 3 pieces. Put it in your casserole with just a few drops of oil over medium heat, and let it render its fat. Remove the salt pork and set aside. In the fat it's left behind, brown the beef — but don't crowd the pot. Do it in two or three batches so you don't drop the temperature too much, which would make the meat release its ju...

Pork Loin with Potatoes and Sweet Wine Sauce


Ingredients

for 4 people
  • 8 pork loin cutlets, not too thin.
  • Smoked bacon.
  • 3 medium potatoes.
  • 1 onion.
  • 150cc sweet wine.
  • 300cc meat broth.
  • 1 tablespoon cornstarch dissolved in three tablespoons of broth.
  • Salt.
  • Plenty of black pepper.
  • Extra virgin olive oil.

Preparation

Wash the potatoes and put them in a pot, covered with salted water, and bring to a boil.
Cook them for 25 to 30 minutes, check that they're tender all the way through, then remove from heat and let them cool down.
Once they're cool enough to handle, peel them and slice into rounds.
Cut each slice of bacon into three strips, then attach one strip to each pork cutlet with a toothpick.
Chop the onion into small pieces and sauté it in a drizzle of oil.
When it's soft and translucent, add the sweet wine and let the alcohol evaporate, then pour in the broth.
Cover the pan and simmer over low heat for 15 minutes.
Strain the sauce through a fine-mesh sieve and return it to the heat. Stir in the cornstarch mixture and when it starts to thicken, add the potato slices to the sauce. Cook for two more minutes, then remove from heat.
Cook the pork cutlets on a very hot griddle, season with salt and pepper, and bring to the table with the potatoes and sauce.


Enjoy!

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