Andalusian cuisine, closely linked to the Mediterranean diet, contributes immense wealth to the national gastronomy. Its products from the garden, olive oil, coastal products and meats are part of its cultural heritage. In addition, the different cultures that have historically lived in this autonomous community have enriched the gastronomic culture of Andalusia.
Eating well in this land is a guarantee, where we find delicious homemade recipes that recall the best traditional cuisine. Today we are going to explore the best Andalusian recipes with meat. Join us!
Oxtail Cordovan style
Oxtail is a dish cooked over low heat or in a pressure cooker, the meat is very tender, the sauce is creamy and gelatinous. It is a traditional stew in which red wine, vegetables and time intervene, until obtaining a meat separated from the bone. This dish is usually also made with beef.
To make this dish, we first season the oxtail or beef cubes, gently put them in flour, fry them in a pan until golden brown, and then remove them.
Cut the garlic, onion, leek, carrot, pepper and tomato and cook in the same pan for 5 minutes.
Once fried, we add the oxtail, the broth, the water and the wine. Cook for an hour and the meat will be very tender.
Ready to taste!
Stewed pork cheek
The cheek or cheek of the white or Iberian layer pig is a delicacy that we all know and that is prepared in all the kitchens of the national territory, but its origin is in Andalusian gastronomy.
It is a very tender meat after stewing it with wine and vegetables. The success of this piece lies in its juiciness and sweetness, let’s go with the recipe!
We clean the cheeks well and sprinkle them with flour. We fry them until golden brown and then we take it out.
We add more oil to the casserole and the onion. We let it simmer for about 10 minutes. Then, we add the cheeks, stir, add a little brandy and white wine.
When the flame has gone out and the alcohol has completely evaporated, add the vanilla beans, the broth and cook over a very low heat for 40 minutes. With all this, you will have a delicious dish to share with whoever you want.
Flamenquines
Flamenquines are rolls made of meat and cheese, fried and battered. In Andalusia, this simple recipe has a widespread success for all ages. Let’s look at your recipe.
We spread the fillets, which can be chicken, beef or pork, we season them and we put a slice of ham on each fillet. Cut the gorgonzola cheese into elongated strips and cover a strip of the ham with them.
We roll the fillet and cross it with toothpicks so that it does not open. We passed flour, beaten eggs and breadcrumbs. We fry in oil over medium heat to avoid burning and remaining raw inside. We take them out and remove the excess oil. It’s time to enjoy them!
Lamb stew
Among the most common recipes in our geography, lamb stew is one of the most relevant. This popular traditional dish is cooked in many regions of Spain, and each region has its own unique flavor.
Today we move to La Palma del Condado (Huelva), to know the typical recipe of this place, which includes suckling lamb, Serrano ham, bacon, onion, AVOE, white wine, pepper, garlic, bay leaf, parsley and salt.
In a large pot or frying pan, add the olive oil and fry the chopped onions. When it starts to soften, add the chopped tomatoes and peppers. In another pan, sauté the lamb and add the previous sauce and in a mortar, crush the garlic, oregano and a pinch of sweet paprika. We dissolve it with the white wine and add it to the pot. We let cook for an hour.
Half an hour before the end of cooking, we add the peeled and chopped potatoes to the stew. We cook over low heat until the potatoes are well cooked and the meat is tender. Ready to enjoy tradition.
Andalusian rabbit
Rabbit is one of the healthiest meats that exists, with the highest protein values. Today we show you a simple recipe of Andalusian origin focused on this product: Andalusian rabbit.
We put a little olive oil in a saucepan and add peeled almonds. Once they are golden brown, we pour them into a mortar with coarse salt and parsley.
Next, we brown the rabbit first and then, when we remove it to rest, we brown the garlic. We add chopped onion and again, the rabbit. We move a couple of minutes and add water, white wine, bay leaf, thyme and the mixture of almonds with salt and pepper. We leave everything on a low heat to reduce and in less than 15 minutes, ready to taste!