Receta de Estofado de Cuello de Cordero

red wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

beef broth

💰Cheaper: vegetable broth

Vegetable broth is a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and works well for cooking.

lamb neck

💰Cheaper: chicken thighs

Chicken thighs are more affordable and still flavorful.

Start with 660 g of lamb neck cut into pieces, seasoned with a little salt.

Prepare a plate with some flour and coat each piece of lamb neck with flour, shaking off the excess flour.

In a skillet, add 6-7 whole peeled garlic cloves and sauté until golden brown.

Once the garlic is golden, add the floured lamb neck pieces to the skillet and brown them.

After browning the lamb, add 2 julienned onions and a pinch of salt to the skillet.

While the onions are cooking, chop a green Italian pepper and add it to the skillet along with a sprig of rosemary and 2 bay leaves.

Mix everything well and let it cook on low heat until the onions are soft.

Next, add a piece of black pudding, removing the casing so it can melt with the heat.

After a few minutes, grate 2 medium tomatoes and add them to the skillet with a pinch of salt.

Mix and let it continue cooking until a thick sauce forms, about 12 minutes.

At this point, add a little water to help soften the lamb neck.

Add a pinch of salt and a bit of sweet paprika, then bring to a boil and allow the water to evaporate.

Once the water has evaporated after about 5 minutes, add half a glass of red wine to the skillet.

Let the wine reduce significantly while stirring.

Add a little dry parsley for color and flavor.

Taste for seasoning and adjust salt as needed before serving.

Garnish with more parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

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