Assortment of 5 stewed meat types

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Assortment of 5 stewed meat types

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Doing some revision in a cooler suddenly I discovered small pieces of different meat and poultry, hidden behind other recent purchases. Should I throw it away, really? A familiar situation, isn’t it? But Ok, let’s face it and solve it in the best way ever. Let us take advantage of the finding and cook a perfect Mediterranean dish the recipe of which is very ancient.
We use:
In a wok we pour sunflower oil and clarified butter. The meat and poultry is fried in turn until a nice crust appears (not until it’s ready). No need to fry all the meat at once, as the oil is going to cool down and consequently the products will start boiling, and this is obviously what we try to avoid.
The fried meat is put aside and it’s time to fry previously chopped vegetables in the following order:
Pepper (except for chili)
We fry all these ingredients until they become soft, about 5-8 minutes.
Now we are ready to put the meat back to the wok. It should be mixed well with vegetables. Salt and pepper are added. I would recommend spicing it with the following:
Bay leaf – 1 unit
Thyme, rosemary, smoked paprika – by 1 tea spoon each.
We add 150 ml of water and 100 gr of white moscatel wine.
The red hot pepper should be placed over the mixture and we leave the product to boil. Then the wok is put into the oven over 90 C for 4 hours.
This mode of cooking most closely resembles rustic hearth cooking where the products are simmered.
When served sprinkle the dish with some fresh parsley and cilantro.
The meat and poultry preserve its structure. They do not sprawl by fibers. Most importantly they absorb all the tastes and it makes them juicy and tender. The dish is very impressive and festive.

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