This dish, as its name suggests, was initially made with bull meat, but today it is made with any type of meat that is cooked in the same way, with vegetables and wine.
The origin of the recipe is relatively recent, in the 70s of the last century (50 years ago), a restaurant in Puerto de Santa María called 'Tendido 4' popularized it, people went to the restaurant to eat this dish and later it began to be cooked in other restaurants and bars of the area.
The recipe was devised by Luisa Aldana, the mother of Fernando Fernández, the owner of the restaurant El Tendido 4. The Fernández family was well known in the city because they were dedicated to the world of greengrocers.
Ingredients :
- 800 g beef to stew.
- 1 onion.
- 1 red pepper.
- 1 green pepper.
- 2 carrots.
- 2 garlic cloves.
- 100 ml crushed tomato.
- 1 slice toasted bread.
- 1 glass red wine.
- 1/2 glass water.
- 1 teaspoon sweet paprika.
- 1 teaspoon spicy paprika.
- 1/2 teaspoon ground cumin.- 1/2 teaspoon ground cloves.
- 1 teaspoon oregano.
- 1 bay leaf.
- olive oil.
- Salt.
- Pepper.
Method:
1- Season the meat with salt and pepper and sautée it in a pot with a little oil.
2- Once the meeting starts to be done, set aside.
3- Peel the onion, carrots and cut them into medium pieces along with the red and green peppers.
4- Sauté in the same pot where you cooked the meat.
5- Add the meat, crushed garlic or garlic cut into very small pieces, bread, bay leaves and crushed tomato.
6- Add the salt, all the spices and the wine, cook until slightly reduced.
7- Add some water just to cover the meat, put the lid of the pressure cooker on, and turn the heat to maximum until the steam starts to come out, then set the heat to minimum and cook for 30 or 40 minutes.
8- Use some chips as side dish , you can also accompany it with rice or eat it alone.
You can also watch the recipe at my Youtube Channel:
Here you have a link to my favourite cooking tools:
No comments:
Post a Comment