John Myers
Ingredients for 4 servings:
- 100 g chickpeas
- 400 g beef / shoulder
- 30 g bacon, streaky
- 500 g potatoes
- 4 small onions
- 50 g celery
- 1 tomato(s)
- 500 g savoy cabbage
- 250 g carrot(s)
- 200 g paprika sausage and chorizo sausage
- 60 g rice
- salt and pepper
- Paprika powder, sweet
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Soak the chickpeas in cold water overnight. Rinse the meat with cold water, pat dry, and cut into 4 pieces. Cook with the peas and bacon in 1 1/2 liters of water over low heat until tender. Meanwhile, peel the potatoes, carrots, celery, and onion and cut into 2 cm pieces. Blanch the tomato, peel, and dice without cores. Wash the savoy cabbage, quarter it, remove the stalk, and cut into finger-thick strips. Cut the chorizo sausage into 1 cm cubes. Add everything to the broth and simmer over low heat. Just before the end of the cooking time, add the rice. Once the rice is cooked, remove everything with a slotted spoon, dice the meat, and arrange in deep plates with the vegetables and sausage pieces on top. Season the broth with salt, pepper, and paprika and pour it over the stew.
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