Christmas broth with galets
6
rations1
hour3
hours28
minutes1304
kcal/ration10
minutes4
hours38
minutesTreat yourself to a taste of tradition this Christmas with our lush Cocido Navideño. This sumptuous, protein-packed recipe will take you on a gastronomic journey with veal, beef ribs, chicken and sausage seasoned to perfection. Accompanied by a delicious viscosity formed by the soaked chickpeas, this slow-cooker, which also includes a mosaic of rustic vegetables and potatoes, will be a feast for your senses.
To make it even more irresistible, we added some well-seasoned meatballs to the mix. What is a cocido without its soup, our sopa de galets has a broth flavor that will delight your palate even more.
This Christmas Stew is perfect for sharing with family or friends, its flavor will remind you of the essence of the holiday season. Cook, eat and create flavorful holiday memories with our Traditional Christmas Stew Recipe! Also, while you immerse yourself in this culinary adventure, enjoy our playlist and cook to the rhythm of the music, it will be a pleasant moment to remember!
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
- Ingredients for the broth
200 gr veal (back of leg, rabbit thigh of veal)
200 gr rib of veal *.
1/4 chicken (carcanada) *
1/4 hen * hen * hen * hen * hen * hen * hen * hen * hen
1/2 pig's foot
100 gr pig's ear or snout *.
1 ham knee bone
1 raw sausage
1 black sausage
250 gr soaked chickpeas (soak the day before with Vichy water)
2 potatoes
1 carrot
1 leek
1 celery
1 green cabbage
5,5 liters of water
- units of meatballs (ball):
400 gr minced veal
4 c.s. tablespoons bread crumbs
2 c.s. tablespoons of flour
2 eggs
Bread crumbs
garlic and parsley
- Soup:
1 package of galets
Pasos
- Preparation of the stew:
- Wash well all the ingredients marked with an *.
- Blanching meats: Put the meats in cold water, bring to a boil, drain and pass through cold water. Return to the pot with the rest of the ingredients, cover with water, cover and bring to a boil, skimming off any foam that forms.
- Drain them in water and return them to the rest of the vegetables.
- Cover with water, cover and bring to a boil. Foam as it cooks.
- Christmas ball:
- Prepare the meatballs with the meat, eggs, bread crumbs, parsley and chopped garlic. Form them with the help of the flour.
- After 20 minutes, add the chickpeas (in a bag), boil gently for an hour and a quarter. Then add the diced cabbage, the diced potatoes, the raw sausage and the meatballs. Cook for 20 minutes more.
- Check that all the ingredients are cooked and then add the black sausage, which should only be cooked briefly for about 3 minutes.
- Prepare the soup:
- Strain the broth, add salt and pepper, and when it starts to boil, add the galets and cook them according to the instructions on the package, about 12-15 minutes.
Notas
- Soaking chickpeas: Use Vichy water to soak the chickpeas, since its mineral and bicarbonate content favors cooking and softens the legume.
- When you start to cook the meats, vegetables and bones in the water for the broth, remember that it is important to do it over low heat. This will help the flavors infuse better into the broth.
- Soup de galets is the Catalan name for a kind of large, snail-shaped pasta traditionally used for Christmas soup. You can find it in specialty stores or you can also use another large pasta that you have on hand.
- If you want to freeze the broth do not add the cabbage before freezing. Do this once it is thawed, you can regenerate it by adding cabbage in the cooking process.
Quizás lo necesites
- Cooking net up to 2kg for vegetables and chickpeasVer precio
- Olla grande con tapa de 24 cm diámetro para 9 litrosVer precio
- Espátulas de cocinaVer precio
Información nutricional (por ración)*
- Serving Size: 350g
- Total number of serves: 6
- Calories: 1304kcal
- Carbohydrates: 49.64g
- Protein: 37.09g
- Fat: 18.55g
- Saturated Fat: 7.6g
- Trans Fat: 0g
- Cholesterol: 191.75mg