Ingredients with Measurements:
- 1 pound of beef shank
- 1 pound of pork ribs
- 1 pound of chicken breast
- 1 pound of potatoes
- 1 pound of carrots
- 1 pound of white beans
- 2 onions
- 2 garlic cloves
- 2 tomatoes
- 2 red bell peppers
- 1 green bell pepper
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 1 bay leaf
- 2 tablespoons of olive oil
- 10 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Rinse and soak the white beans overnight in water.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until they are soft and translucent.
3. Add the beef shank, pork ribs, and chicken breast to the pot. Brown the meat on all sides.
4. Add the chopped tomatoes, red and green bell peppers, bay leaf, salt, black pepper, and paprika. Stir well.
5. Drain the white beans and add them to the pot. Add enough water to cover all the ingredients.
6. Bring the pot to a boil, then reduce the heat to low. Let the escudella simmer for 2 hours.
7. After 2 hours, add the chopped potatoes and carrots to the pot. Simmer for another hour or until the vegetables are tender.
8. Remove the meat from the pot and shred it. Discard the bones.
9. Serve the escudella in bowls, with the shredded meat and vegetables. Ladle the broth over the top.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 35g
Protein: 30g
Sodium: 900mg
Substitutions for ingredients:
- You can use any type of beans instead of white beans.
- You can use any type of meat instead of beef shank, pork ribs, and chicken breast.
Variations:
- You can add other vegetables such as cabbage, turnips, or leeks.
- You can add noodles or rice to the escudella.
Tips and tricks:
- Soaking the white beans overnight will help them cook faster and more evenly.
- Browning the meat before adding the other ingredients will add more flavor to the broth.
- Skimming the foam and fat from the surface of the broth during cooking will make it clearer and healthier.
Storage instructions:
- Let the escudella cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the escudella in a pot over medium heat until it is hot.
Presentation ideas:
- Serve the escudella in colorful bowls with a sprig of parsley or cilantro on top.
Garnishes:
- Chopped parsley or cilantro
- Grated cheese
- Croutons
Pairings:
- Crusty bread
- Red wine
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the broth is too thick, add more water.
- If the broth is too thin, let it simmer for longer.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F.
- Store the escudella in the refrigerator within 2 hours of cooking.
Food history:
- Escudella is a traditional Catalan stew that dates back to the Middle Ages. It was originally made with pork and vegetables, but over time, other meats such as beef and chicken were added.
Flavor profiles:
- Savory, hearty, and slightly spicy
Serving suggestions:
- Serve the escudella as a main course for lunch or dinner.
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Region: Catalan