Stew of beef ribs
By Isabel Belaguer
Cookware:
11 in Saladmaster titanium Sauce Pan
Ingredients
- 1 kg of beef ribs cut into small pieces
- 1 large red onion (or two normal)
- 3 medium carrots
- 2 or 3 potatoes (600 g approx.)
- 2 cloves of garlic
- 1 teaspoon of sweet paprika
- 1 bay leaf
- Salt
- Water or meat broth (low sodium)
- Extra virgin olive oil
- White pepper
Elaboration
- Put the 28 cm Saladmaster Titanium Sauce Pan at medium temperature and heat for two or three minutes
- Add a nice splash of olive oil and lower to medium/low temperature
- Sauté ribs a few minutes at medium/low temperature
- Add chopped onion to quarters, rolled carrots, bay leaf and whole garlic cloves (with a small cross-section)
- Keep over medium/low heat and cook stirring until browned all ingredients
- Add the sweet paprika from the Vera while stirring so it does not burn and quickly add the water or broth until all the ingredients are covered
- Cover the pan and rise to medium temperature until you click intensely
- Lower to minimum temperature and cook 35 minutes
- Open pan, adjust salt and pepper
- Add the sliced potato (cut by inserting the knife and breaking the potato into irregular pieces to loosen the starch and thicken the broth)
- Cover the pan, rise to medium temperature and wait for it to click intensely
- Lower to minimum and cook between 35 and 40 minutes, stirring pan occasionally without opening
- Serve hot
Options:
- You can replace beef ribs with other types of meat, pork cheek, pitcher or blood sausage