Author Topic: Mutton Stew from Ibiza (Estofado de Molto)  (Read 181 times)

Olga Drozd

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Mutton Stew from Ibiza (Estofado de Molto)
« on: August 25, 2018, 06:47:18 PM »
Mutton Stew from Ibiza (Estofado de Molto)

Sobrasada, a specialty of the Balearic Islands in the Mediteranean near the coast of Spain, is a smooth textured fresh pork sausage, spiced with cayenne pepper.  If sobrasado is not available, another hot fresh sausage may be substituted.

6 to 9 pounds leg of mutton, cut into serving pieces (3 to 4 1/2 kg.)
2 Tablespoons lard
2 Tablespoons oil
1 pound sobrasada, cut into small pieces (1/2 kg)
1 onion, sliced
1 tomato, peeled, seeded and sliced
1 garlic bulb, cloves separated and peeled
2 Tablespoons chopped fresh parsley (30 mL)
Salt and pepper to taste
Cayenne pepper to taste
8 medium sized potatoes, quartered
4 artichoke bottoms or small artichokes
1 cup freshly shelled peas (1/4 liter)

In a large fireproof casserole, preferably an earthenware one, brown the meat in the lard and oil.  Add the sausage and brown it lightly; then add the onion, tomato, garlic and parsley.  Season with the salt, pepper and cayenne pepper.  Cover with water.

When the mixture begins to simmer, add the potatoes, artichokes and peas. Simmer uncovered for 1 to 1 1/2 hours, or until the meat is tender, lowering the heat if necessary so the cooking liquid does not reduce too much.  Serves 8.