Stewed pork knuckles (Codillos a la cazuela) (This is, more or
less, the same recipe, but with a different cooking procedure that
excludes potatoes)
Four servings: 4 knuckles;5/6 onions (medium sized) cut into
brunette; 5/6 tomatoes (the same size as above); 4 un-skinned
garlic cloves; 2 carrots cut into 1-inch slices; 1 red pepper, cut into
strips; 1 green pepper, cut into strips; 1000 cc of beef stock; 2 tbsp
of flour.
Preparation: As in the other recipe, fry first the knuckles and the
garlic cloves until they all get brown, remove the knuckles from the
casserole, set them aside and discard the cloves; now add the
onion and the flour; stir the ingredients and add the carrots, the
peppers, a pinch of salt, and let it simmer for a few minutes, then
add the tomato, let another 10-minute simmering, and finally add
again the knuckles, together with the stock. The procedure now is
to let the recipe simmer on a mild heat for 25 minutes, remove the
knuckles again, process all the ingredients with a hand-blender,
sieve it all with a chine cap, and put back again the knuckles in
the casserole. The time left now of cooking is about 25 minutes
(knuckles are cooked when you see that the meat around the bone
shrinks and this allows the bone to be seen). The presentation of
the recipe must be juicy but not soupy.