Galician Stew
February 25, 2010
Make this traditional Galician Stew for a warming winter meal. It calls for pork, veal and chicken and requires slow cooking.
Traditional Galician Stew (Cocido Gallego)
The protagonist of this Galician stew is pork, a king among vegetables and legumes. This recipe only requires time in order to prepare it and enjoy it.
INGREDIENTS
• ½ KG. OF VEAL HOCK
• ½ HEN
• ½ PIG’S HEAD
• 200 GR. BACON
• 1 PORK ELBOW
• 5 CURED SAUSAGES
• 4 BUNCHES OF TURNIP TOPS
• 10 LARGE POTATOES
• 300 GR. WHITE BEANS
PREPARATION
Put the meat to boil in a pot with cold water. Those that were previously salted must be desalted ahead of time. When the water starts to boil, add the beans, which have been soaking overnight. Let everything cook slowly for two hours, skimming the broth constantly.
Remove the meat, which should be kept warm. Add the sausages, the peeled potatoes and the turnip tops to the broth. Cook for thirty minutes more. Add the meat and heat through.
Serving the stew: Place the meat in one dish and the beans in another dish, with the turnip tops and the potatoes.
It’s important to eat the stew at the proper temperature; therefore the turnip tops and potatoes must always be kept warm. Each bowl can be topped off with a cup of the broth. A variation for this dish is to make filloas (Galician crepes) to accompany the sausages.
Recipe from Gastronomiadegalicia.com
Posted by Jane Gregg 0 Comments
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