With the arrival of autumn comes the desire to enjoy a good stew.
Today on our blog we bring you some delicious stewed potatoes with marinated ribs.
A traditional, economical and simple recipe but with a delicious result.
Thanks to the slow cooking in cast iron pot, the potatoes and the meat are very tender and absorb all the juice from the vegetables and the broth.
Preparation of stewed potatoes with ribs
- Put a little oil in our Pearl cocotte over medium heat so that it begins to heat up while we cut the ribs.
- Seal the ribs and reserve.
- In the same oil (if necessary, add a little more) begin to make a sauce. Start by chopping the onion and leek well and fry them.
- Then julienne the peppers and, when the onion and leek are ready, add them to the sauce. Cook over low heat and with the lid on so that the vegetables do not lose water.
- While the sauce is being made, peel the potatoes, mash them and reserve them.
- When you have the vegetables at their point, add the paprika from La Vera and stir well so that it is integrated into the sauce.
- Next, add the potatoes and stir so that they are well impregnated with the sauce.
- Add the reserved ribs and chicken broth to cover everything.
- Let it cook over low heat with the lid of your Pearl cocotte half open.
- When the potatoes are tender, mash some a little to thicken the broth, rectify the point of salt and serve.
Tricks and tips
- If you prefer to make the marinade for the meat yourself: the day before, mix a generous amount of paprika from La Vera, with Provencal herbs, thyme, a pinch of salt and a little extra virgin olive oil. Spread out and soak the ribs well, then wrap them in plastic wrap and put them in the fridge until you're ready to use them. The longer they are in marinade, the better.
- You can also do it with raw beef ribs.
- If you have time, make this delicious stew from one day to the next and you will enhance the flavors even more.
- Remember to use wooden or silicone utensils.