Carne con Tomate y Papa Frita

80 mins
Serves 1
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Directions

  1. 1Cut the onion and garlic into medium-sized pieces.
  2. 2Cut the onion and garlic into medium-sized pieces.
  3. 3Cut the onion and garlic into medium-sized pieces.
  4. 4In a saucepan, sauté the onion and garlic with olive oil.
  5. 5In a saucepan, sauté the onion and garlic with olive oil.
  6. 6In a saucepan, sauté the onion and garlic with olive oil.
  7. 7Add a pinch of salt to the sautéing vegetables.
  8. 8Add a pinch of salt to the sautéing vegetables.
  9. 9Add a pinch of salt to the sautéing vegetables.
  10. 10Once the onion is golden, add the crushed tomato and bicarbonate.
  11. 11Once the onion is golden, add the crushed tomato and bicarbonate.
  12. 12Once the onion is golden, add the crushed tomato and bicarbonate.
  13. 13Cut the pork into desired pieces.
  14. 14Cut the pork into desired pieces.
  15. 15Cut the pork into desired pieces.
  16. 16Sear the meat in batches until well browned; remove and set aside.
  17. 17Sear the meat in batches until well browned; remove and set aside.
  18. 18Sear the meat in batches until well browned; remove and set aside.
  19. 19Add the chicken broth to the tomato sauce and blend.
  20. 20Add the chicken broth to the tomato sauce and blend.
  21. 21Add the chicken broth to the tomato sauce and blend.
  22. 22Add red wine to the sauce.
  23. 23Add red wine to the sauce.
  24. 24Add red wine to the sauce.
  25. 25Add the seared meat to the sauce.
  26. 26Add the seared meat to the sauce.
  27. 27Add the seared meat to the sauce.
  28. 28Add the tomato sauce to the meat.
  29. 29Add the tomato sauce to the meat.
  30. 30Add the tomato sauce to the meat.
  31. 31Add salt to taste.
  32. 32Add salt to taste.
  33. 33Add salt to taste.
  34. 34Cover and cook for approximately 1 hour and 20 minutes.
  35. 35Cover and cook for approximately 1 hour and 20 minutes.
  36. 36Cover and cook for approximately 1 hour and 20 minutes.

Ingredients

  • 8.5 kg cabezales de cerdo
  • 8.5 kg cabezales de cerdo
  • 8.5 kg cabezales de cerdo
  • 4 cebollas
  • 4 cebollas
  • 4 cebollas
  • 1 cabeza de dientes de ajo
  • 1 cabeza de dientes de ajo
  • 1 cabeza de dientes de ajo
  • 3 ramitas de laurel
  • 3 ramitas de laurel
  • 3 ramitas de laurel
  • 3 latas tomate triturado
  • 3 latas tomate triturado
  • 3 latas tomate triturado
  • 0.5 litro caldo de pollo
  • 0.5 litro caldo de pollo
  • 0.5 litro caldo de pollo
  • 1 vaso vino tinto
  • 1 vaso vino tinto
  • 1 vaso vino tinto
  • aceite de oliva virgen extra
  • aceite de oliva virgen extra
  • aceite de oliva virgen extra
  • sal
  • sal
  • sal
  • bicarbonato
  • bicarbonato
  • bicarbonato

Equipment

cacerola

Tips

  • Cut onion and garlic into larger pieces if you plan to blend the sauce later.
  • Add baking soda to tomato sauce to counteract acidity.
  • Seal meat in batches to achieve the Maillard effect and prevent it from boiling immediately.
  • Do not add salt to the meat while searing it.