Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 pound beef shank
- 1 pound pork ribs
- 1 pound beef brisket
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 leek, chopped
- 1 large potato, peeled and chopped
- 1 cup chickpeas, soaked overnight
- 1 cup white beans, soaked overnight
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 10 cups water
Special equipment needed:
- Large stockpot
- Ladle
- Skimmer
Step-by-step instructions:
1. In a large stockpot, add the chicken, beef shank, pork ribs, beef brisket, onion, garlic, carrots, celery, leek, potato, chickpeas, white beans, salt, black pepper, bay leaves, and water.
2. Bring the pot to a boil over high heat, then reduce the heat to low and let it simmer for 2-3 hours, or until the meat is tender and the beans are cooked through.
3. Skim off any foam or impurities that rise to the surface of the pot.
4. Remove the meat from the pot and shred it into small pieces. Discard the bones and any fat.
5. Return the shredded meat to the pot and stir to combine.
6. Adjust the seasoning to taste with salt and pepper.
7. Serve hot in bowls, garnished with chopped parsley.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 30g
Protein: 45g
Substitutions for ingredients:
- You can use any type of beans or legumes you prefer, such as lentils or kidney beans.
- You can use any type of meat you prefer, such as lamb or veal.
Variations:
- You can add any vegetables you prefer, such as cabbage or turnips.
- You can add noodles or rice to make it a more filling meal.
Tips and tricks:
- Soak the beans overnight to reduce the cooking time.
- Skim off any foam or impurities that rise to the surface of the pot to ensure a clear broth.
- Shred the meat into small pieces to make it easier to eat.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in a large bowl with a ladle for guests to serve themselves.
Garnishes:
- Chopped parsley
Pairings:
- Serve with crusty bread and a side salad.
Suggested side dishes:
- Crusty bread
- Side salad
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure the meat is cooked through before serving.
- Store any leftovers in the refrigerator for up to 3 days.
Food history:
- Escudella i Carn d'Olla is a traditional Catalan stew that dates back to the Middle Ages.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve hot in bowls with crusty bread and a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish
Taste: Savory, Herby, Rich, Hearty, Comforting