Stew with ribs and neck of veal

Name: Stew with ribs and neck of veal - Mirona N.
Ingredients: 2 kg ribs and neck of meat 100 ml oil 2 red onions 1 white onion 1 head of garlic 2 tablespoons homemade celery pepper paste 2 tablespoons tomato paste 2 bay leaves 1 teaspoon dried thyme 1 heaping ta

Meat - Stew with ribs and neck of veal by Mirona N. - Recipia

Stewed Pork Ribs and Polenta: An Unforgettable Recipe for Family Meals When it comes to traditional recipes, nothing compares to a savory stew, full of flavors, that brings the family together around the table. The stewed pork ribs are a dish that will not only delight the taste buds but also evoke a sense of nostalgia in our culinary memories. Here is a simple and delicious recipe that will turn any meal into a memorable feast. Preparation time: 30 minutes Cooking time: 2 hours Total time: 2 hours 30 minutes Number of servings: 6-8 Ingredients: - 2 kg pork ribs and neck - 100 ml oil (or lard for a more authentic taste) - 2 red onions - 1 white onion - 1 head of garlic - 2 tablespoons celery pepper paste (preferably homemade) - 2 tablespoons tomato paste - 2 bay leaves - 1 teaspoon dried thyme - 1 heaping tablespoon sweet paprika - 1 teaspoon hot pepper paste (optional, for those who prefer a bit of heat) - 1 sprig of rosemary - 1 sprig of thyme - 1 bunch of chopped fresh parsley - Salt and pepper to taste Recipe history: The stew is a dish with deep roots in culinary tradition, characterized by its versatility and accessible ingredients. Over time, each family has contributed its unique touch, adapting the recipe based on available ingredients and personal preferences. Thus, the stewed pork ribs become not just a dish but a story passed down from generation to generation. Preparing the stew: 1. Preparing the meat: Start by cutting the pork into pieces. Blanch it in boiling water for a few minutes to remove impurities and improve its texture. This step is essential for a delicious stew. 2. Preparing the vegetables: Peel the onions and garlic. Chop the red onion, white onion, and garlic finely. I recommend using red onion for a sweeter taste and vibrant color. 3. Sautéing the vegetables: In a large pot, heat the oil (or lard) over medium heat. Add the chopped onion and garlic, sautéing until they become translucent, about 5-7 minutes. This will form the aromatic base of your stew. 4. Adding the red ingredients: In the pot, add the celery pepper paste, tomato paste, sweet paprika, and hot pepper paste. Mix the ingredients well and let them sauté for 2-3 minutes for the flavors to develop. 5. Boiling the meat: Pour a liter of hot water into the pot and add the blanched meat. Season with salt, pepper, thyme, bay leaves, rosemary, and fresh thyme. Cover the pot with a lid and let it simmer over medium heat for about 1.5 hours, or until the meat becomes tender. Don’t forget to check occasionally and add water if necessary. 6. Finalizing the stew: At the end, taste the stew and adjust the seasonings. Add the chopped parsley for an extra touch of freshness. This detail will transform the dish, bringing a vibrant and aromatic note. 7. Cooking the polenta: While the stew is simmering, you can prepare the polenta. Boil water in a pot, add salt, and gradually pour in the cornmeal, stirring constantly to avoid lumps. Cook the polenta for 15-20 minutes until it becomes creamy and thick. 8. Serving: Serve the stew hot alongside the polenta and pickles. A personal recommendation would be to add a glass of white wine, which will perfectly complement the rich flavors of the dish. Practical tips: - You can experiment with different types of meat, such as lamb or beef, depending on your preferences. - If you want a lighter version, you can reduce the amount of oil and use more vegetables. - If available, add some slices of fresh bell pepper to the stew for extra color and texture. Calories and nutritional benefits: This stew is rich in protein due to the pork, while the vegetables provide a significant amount of vitamins and minerals. Although each serving may contain around 400-500 calories, it is important to enjoy it in moderation, considering the fat-rich ingredients. The added polenta will contribute to a carbohydrate intake, providing energy. Frequently asked questions: 1. Can I use chicken instead of pork? Yes, but the cooking time will be significantly reduced since chicken cooks faster. 2. How can I store the stew for the next day? You can store it in an airtight container in the refrigerator, and the taste will improve as the flavors develop. 3. What other side dishes could I use? Besides polenta, the stew can also be served with mashed potatoes or rice. So, get ready to enjoy a delicious meal full of flavors and tradition. Bon appétit!

Stew with ribs and neck of veal

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