Stews and Ragouts in general by Carlos Mirasierras
Ingredients:
1 kg beef brisket
3 potatoes
2 onions, chopped
1 apple
3 garlic cloves
3 chorizo peppers (they can be substituted by a 2 tsp of paprika)
1 glass of red wine
water
some olive oil
salt
pepper
1 bay leaf
3 cloves
chopped parsley
Preparation:
Put the chorizo peppers to soak in warm water (make some holes to allow water to get
inside them). After some hours open them with a knife and scrape off the meat with a
tablespoon and reserve.
Put the garlic cloves to fry, whole, together with the onions in a pressure cooker (PC)
with a little oil. Stir in the apple, peeled and cut into cubes, and continue cooking it all.
Cut the meat into pieces, salt & pepper and brown in a pan with a little hot oil. Once the
meat is brown add it to the PC. Pour the wine in the same pan, together with the bay
leaf and cloves, bring to a boil and add it to the stew. Pour a splash of water, the meat
of the chorizo peppers (or the 2 tsp of paprika), stir and cook in the pressure cooker for
15 minutes from the moment you see the steam coming out. Some potatoes, cut into
dice or into small balls and fried in oil can be added to the stew.
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Stewed potatoes with roast rib.............Code06

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