RAILROAD RECIPE

Beef stew step by step

The secret of stews made in the pressure cooker lies in the good distribution of heat.
inside the vessel, the slow cooking (two or three hours) and the quality ingredients.

(for two people)

500 g of heifer blade meat

1/2 medium onion.

1 garlic clove.

1/2 leek sliced.

1 bay leaf.

1 glass of white wine.

Oil, flour, salt and paprika

We prepare the charcoal in sufficient quantity and set it on fire to achieve the
optimal temperature

While the pot heats up, the meat is prepared, cleaned of excess fat and
cut it up.

Once it has heated up, a bit of oil is added to the pot and the onion is put in.
chopped, after a while the rest of the vegetables are added

When the onion and the leek are tender, we add one or two bay leaves, one
teaspoon of flour and we stir...
we add a teaspoon of paprika and then we add the meat
We remove it well so that the meat takes on the color of the paprika and absorbs the vegetables.
We add a little salt and...
... a splash of white wine. We cover it and let it simmer slowly, stirring from time to time.
when

We will be careful, once the meat is almost cooked, to ensure it doesn't stick. The juice that has
the meat will be almost consumed

When the meat is tender, it can be served; this stew is eaten hot and does not need
rest
1
 The most classic
Ingredients:

1 cup of oil

1 medium onion.

2 cloves of garlic.

750 g of chuck or beef tail.

2 carrots.

2 green bell peppers (cut into strips).

1 leek in slices.

1 bay leaf.

1 glass of white wine.

1.5 kilograms of potatoes.

salt and pepper.

Preparation:

Once the oil is hot, add the finely chopped garlic and onion, when
start to brown, add the meat cut into regular pieces; it is sautéed slowly and
when the meat is moderately browned and has released enough juice, the
shredded carrots and sliced, and in the same way the leeks, as well as the
bell peppers in strips, incorporating a bit of bay leaf and adding a glass of wine to all of it
white. Stir everything well until the meat is almost cooked (about an hour).

Next, add the potatoes in pieces and enough water to slightly cover them.
Let it simmer until the potatoes are cooked.

Pot with marinated pork ribs and chorizo

Ingredients:

1 Kg. of marinated lamb ribs

2 chorizos

2
2 cloves of garlic (very chopped)

1/2 onion (chopped)

1 splash of oil

Preparation:

Soak the pork ribs for about two hours. Let's sauté a little onion and garlic.
when it is golden we add the rib and sauté it, we add a little bit of cold water and
we let it take shape.

When it's almost done, we add two sausages and then the potatoes that we cover with
water and we cook them on low heat. We add the salt when the stew is almost done.

Lamb stew
1 Kg. Lamb meat (shoulder, leg, neck,...)

1 Onion

2 Cloves of garlic

1 Leek

1 Pepper

Oil

Salt

Preparation:

The vegetables are chopped into small pieces and reserved.

The meat is cut into squares of three by three centimeters (approximately, it is for making
an idea

The oil is put in the pot, when it is hot, the vegetables are added and sautéed until
Once tender, add the meat and stir to brown it well and release some juice.

It is covered and stirred from time to time, no water is added, just a splash of white wine.
that always comes in handy

3
When the meat is tender, it's ready.

The trick is in the fire, it shouldn't be too strong, so that the meat doesn't cook too much.
too quickly and get too browned. Also not too weak, so it doesn't reach sufficient temperature, or it
I turned off too soon.

Step by step recipe

INGREDIENTS

750 g of beef chuck from heifer

2 carrots.

1 medium onion.

2 cloves of garlic.

4 peppers, 2 green and 2 red (cut into strips).

1 leek sliced.

½ bay leaf.

1 glass of white wine.

1 kilo of potatoes.

Oil, salt, and pepper

Once the optimal temperature point with the charcoal is achieved, we add oil; when
While it's hot, we add the onion and finely chopped garlic.

When it starts to brown, add the grated and sliced carrots, and the
same way the leeks, as well as the peppers in strips, we add a bit of bay leaf and the
meat cut into regular pieces; it is slowly sautéed and when the meat is
medium golden and having released enough juice, we add to all this a glass of wine
white.

Next, the potatoes are added in pieces along with enough water to just cover them.
It is allowed to simmer, seasoned with salt and pepper, and when it is at the right point, it is removed and
let it rest.

4
 Bean Stew
Ingredients for 5 people

700 g of red dealubia from Tolosa

1/2kg Pork Ribs
Bacon (3 or 4 pieces)
2 chorizos per kilo of beans
2 blood sausages
3 cloves of garlic
2 carrots
1 piece of bull tail (optional)
1 green pepper
1 choricero pepper
1 tomato
1 leek
1 red onion
Salt
Olive oil
1 Bottle of Agiña chili peppers

Preparation time

4 hours of cooking and half an hour of resting with new beans. During this time, I invite you to
taste our red wine Señorío de Librares, crianza or reserva. It also pairs very well
Well with the bean, the txakoli Señorío de Astobiza, as it cleanses the mouth between spoonfuls.
spoon.

Preparation

The railway pot-bellied stove is lit with 1 ½ kg or 2 kg of coal, placing the

put the pot when the charcoal is glowing red. In the pot, the beans are added along with
the finely chopped vegetables, the water, and a splash of oil. When it starts to boil, it
cut the boil with cold water so they cook slowly. The ribs and the sausages are
they are added when the beans are halfway done. The blood sausages are added at the last moment and
then the salt point is given.

Bull's Tail Casserole with Mushrooms.

Ingredients
Beef tail
Chorizo
Mushrooms (Morels if possible)
5
Potatoes
Red Pepper
Green Pepper
Pimentón de la Vera
Leeks
Carrots
Garlic
Red Onion
White Wine
Olive Oil
Pepper
Water
Salt
Laurel

Preparation time

About 4 and a half hours.

Preparation

We light the fire, we will use good quality charcoal so it doesn't smoke.
no smells. Once lit, we will wait for the flame to lower to place the pot.
on top.
We chop the vegetables finely into small pieces and add 3 tablespoons of oil into the
pot with the garlic, season and let it sauté.
Once the vegetables have been sautéed (10 min), we add the seasoned meat to the pot along with
a glass of white wine, we add the water, cover it and let it simmer for three to four
hours, watching the fire and the water.
After this time we will be able to see that the meat has come off the bone and is in its
Point. We add the mushrooms, the potatoes, the paprika, and we season.
We give the potatoes a couple of turns to mix with the meat and add until
Cover the water, let it cook for 20 minutes until the potato is done.
The rest is to enjoy a delicious dish with the best possible company.