Beef stew with black pudding

How to make black pudding meat stew.

In winter, stews and stews are cooked the most , but the truth is that they are dishes that fit at any time of the year.

This stew is one of them, with a very tasty meat and to which we can accompany the vegetables that are in season at all times.

The black pudding is a piece of the veal or the cow, with a special juiciness, due to the presence of fat, nerves and gelatin in it. This makes it perfect for meat stews and stews, dishes that are cooked over low heat, and this means that the blood sausage is very tender and tasty.

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When cooking over low heat, we will also have a sauce based on wine and vegetables. In it the meat will be cooked without haste, which will release its substance into the broth. You can also see all our tips to cook better than your grandmother.

A black pudding stew at its point should be cut almost like butter. A very tender and juicy bite that you can not stop trying.

In Galicia we call it jarrete or xarrete , and on the blog I have a much-loved recipe for this meat, the Galician veal stew jarrete . A specialty of my good friend Nacho, from Allariz.

You can also cook it roasted in the oven , and if it has part of the bone, my proposal is this Milanese bear cub . They are all delicious recipes, a way to enjoy this cut of veal.

Preparation of the base of our stew

1. We cut the blood sausage into medium pieces. Season with salt and pepper to taste.
2. In a wide saucepan, with a sheet of extra virgin olive oil, brown the meat over high heat. The meat will be sealed on the outside, and will release its juices to the oil. We withdraw and reserve.
3. Chop the onion in “brunoise” (small dice) and the garlic very fine. We go to the casserole and fry in the same oil. Cook 5 minutes over medium heat.
4. Peel the tomatoes, cut them into small cubes and add them to the rest.

Preparation of the meat stew

1. Mix well, and continue cooking another 5 minutes. So that the vegetables are poaching well.
2. At this time, we incorporate the meat, the red wine, the meat broth and finally the bay leaf.
3. Bring to a boil and when the spurts begin, lower the heat to low, cover and cook for 45/50 minutes.

Preparation of the potatoes and final presentation of the stew

1. When there are 15 minutes left until the time is up, we peel the potatoes and cut them into pieces (bite size).
2. We add them to the casserole, when there are 10/12 minutes left, long enough for them to be ready. This time is flexible, since it depends on the “hardness” of the potatoes.
3. We turn off the fire, and let stand 10/15 minutes. We serve hot on the table, without missing a rich artisan bread and a good red wine.

If you still do not have it clear, I leave you a step by step in photos of this recipe for meat stew with black pudding . Do not miss any detail and it will be perfect.

Tips for a Perfect Blood Sausage Stew

• If you are well on time, I recommend that you prepare this stew the day before. This way we get the flavors to rest and come together better. By reheating it will be even juicier and I no longer tell you the incredible sauce that will come out of the process.
• A good stew requires not a friend in a hurry, it needs a good cooking time and low heat. It is preferable to cook it in a traditional pot or casserole. If we opt for the express pot, we must bear in mind that not all ingredients have the same cooking point.
• My advice if you do not have that time is to prepare it first in the express pot, about 15 minutes. And then give it the final touch in the traditional casserole, just when adding the potatoes. Cooking the last 10/12 minutes in the pot over low heat.
• The stew or stew without any alcohol is not stewed. Red wine, brandy, cognac, a Pedro Ximénez (or a sweet wine that you have at home) or even a little rum. They are the perfect liqueurs to cook this dish.