Popular in Galician homes, the recipe for meat or caldeiro is still a kind of stewed meat that is cooked with a little bit of together (that famous fat remains in the substance of the Galician broth, for example) and that is accompanied with some potatoes with sweet and spicy paprika.
Please note that the key to this recipe is that the meat is very tenderfor which a type of meat is generally used that comes from the cut of the fish, a rear part of the cut of the veal (near the shoulder, on the shoulder next to the trowelwhich is also known as round of the back or false sirloin), although a needle can also be used.
It is also very common that when meat or caldeiro is cooked in that same caldeiro several vegetables are put together (leek, carrot, spring onion, celery…) Although this broth is generally used later to make other recipes, eating not only the meat or caldeiro.
Also a classic accompaniment to meat or caldeiro is to add some fried sausages or add a cabbage, in any case this Galician beef recipe It is very easy to make, perfect for consuming meat cooked in a different way and with it, making a first course a very easy and very tasty main course.
Cook the fish cut into 4 pieces in water with a pinch of salt and over low heat for 75 minutes. Add the peeled potatoes and cook another 30 minutes. Serve drained from the broth sprinkled with sweet and hot paprika, maldon salt and a splash of oil made of olives.
BRA PRIOR Tall saucepan with glass lid and silicone handles, 24 cm
With what to accompany the meat or caldeiro
Beyond the boiled potatoes, the cabbage or the sausages themselves, the meat or caldeiro is a fairly strong second course that can be accompanied before a little Galician pot of a Galician broth, also if we want to maintain the tradition because we can add an octopus to Feira and we will have more than fulfilled our Galicianism.
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