RIOJA STYLE LAMB STEW

The recipe of today is from La Rioja which is famous for its renowned local wine industry. The “Rioja wine” produced from the grapes of the vineyards of the Ebro Valley has a Designation of Order (denominación de origen calificada) as well.

La Rioja region has a strong culinary culture, too. The Rioja style lamb stew with potatoes is one of the most traditional dishes of the region.

Enjoy this delicious dish with a glass of Rioja wine and perhaps with some local music 😉

Pepe Blanco-En La Rioja naci

Ingredients

Lamb stew: 

-2 necks of lamb

-1 clove of garlic clove

– 150 g medium mirepoix (*) 

– 200 ml white wine

– 500 ml meat stock

-1 Bouquet garni (*)

– Olive oil

Potatoes a la riojana:

– 500 g potatoes


– 80 g chorizo 

– 50 ml red wine


– 100 g onion -ciselé(*)

– 2 cloves of garlic-puré

– 1⁄2 Cayenne chilli pepper


– 1 green Italian pepper-brunoise (*)

– 20 g choricero pepper pulp


– QS lamb gravy 

Picada (paste) 

– 1 head of garlic

– 3 slices of bread

– QS sweet paprika

– QS saffron 

Elaboration of the Recipe

Lamb stew:

Take the bone out of the lamb necks, roll the meat into a cylindrical shape and tie them. Keep bones to make a gravy. 

Heat some olive oil in a pot, add the rolls of neck and sear them. Take the necks out of pan; add the mirepoix, Bouquet garni, garlic. After 2 minutes of cooking, add the wine. When the wine evaporates add the rolls of neck,  bones and meat stock.

 Once cooked, reserve the necks.

Strain the gravy and reduce (reserve part of the gravy to cook the potatoes). 


Picada (Paste):

Roast the heads of the garlic, sift. 
Fry the bread and toast. Add the spices. 
Crush all the ingredients together (add oil if necessary). 


Potatoes:

Peel and tourner (*) the potatoes. (The shape of potatoes are shown below) Brown them in olive oil. 


Cut the chorizo into small dices, fry the chorizo to extract the fat. Set aside. 


In the chorizo oil, prepare the sofrito with the chilli pepper, the garlic, the onion and the green pepper. 


Then add the potatoes and the stock. Cook until the potatoes are soft. Add the chorizo at the end of the cooking process. 


Presentation: 


Untie the rolls of neck, slice the rolls in 3 cm thick and put them into the gravy, add potatoes, the sofrito made to cook the potatoes and the paste (picada) Cook for 2-3 minutes, serve it.

Definitions of concepts (*)

Bouquet garni: garnished bouquet – is a bundle of herbs that is added to casseroles, stocks, sauces and soups. It traditionally comprises parsley (or parsley stalks, which have lots of flavor), a few sprigs of thyme and a bay leaf. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving

Brunoise: A cut of vegetables into small cubes 2 mm per side. 

Ciselé:  Cutting onions / shallots finely in a regular shape 

Mirepoix: Mixture of diced onions, celery, and carrots. The sizes of mirepoix be fine (0,5 cm),medium (1cm)or large (2-3 cm) depending the cooking time and purpose.  The ratio of he ingredients is 2:1:1 of onions, celery, and carrots

Tourner: Give a regular and oval shape to vegetables to improve their presentation and regularize their cooking.

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