Best Estofado Recipes

ESTOFADO DE POLLO

Steps:

• Season chicken with salt and pepper. Dredge in flour. Heat oil in large pot over medium-high heat. Fry chicken in batches, 4 minutes per side until lightly browned; transfer to plate.
• Add onion, garlic, tomato paste, paprika, and the wine to the pot. Cook 3 minutes, stirring a few times. Add chicken broth, carrots, and potatoes. Simmer, covered for 5 minutes. Add back in chicken pieces and cover with sauce. Simmer covered about 25 minutes or until potatoes are tender. Stir in raisins during last 5 minutes of cooking.

PERUVIAN BRAISED CHICKEN (ESTOFADO DE POLLO)

Steps:

• Add oil to medium-hot pan and brown chicken, about 3-5 minutes each side. Set aside. In the same pan add onion, garlic and sautee until onion is translucent, about 5 minutes. Add wine and allow to simmer until reduced, about 5 minutes. Add tomato paste, salt and pepper. Stir to incorporate well. Add the browned chicken and all remaining ingredients. Simmer on stovetop until chicken is cooked, at least 30 minutes.

ESTOFADO DE RABO DE TORO (SPANISH OXTAIL STEW)

Steps:

• Heat 3 tablespoons olive oil in a Dutch oven over medium-high heat; brown oxtail, about 3 minutes per side.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; add onion, carrots, leek, and garlic. Cook and stir until tender and beginning to brown, about 5 minutes.
• Pour vegetable mixture into Dutch oven with the oxtail. Add red wine, tomatoes, thyme, and bay leaves; stir to combine. Bring stew to a boil until alcohol from red wine evaporates, about 3 minutes. Add enough water to cover, bouillon cube, salt, and pepper. Reduce heat to low and simmer, stirring occasionally, until meat falls away from bone, about 4 hours. Remove oxtail from stewing liquid.
• Melt butter in a skillet over medium heat. Whisk in flour to form a thick paste; cook and stir until flour turns light brown, about 15 minutes. Whisk in stewing liquid and bring to a boil; simmer until thickened to stew consistency, 2 to 3 minutes. Pour stew over the oxtail to serve.

BEEF ESTOFADO

Steps:

• Season the beef and mix with the chilli paste. Heat 1 tbsp oil in an ovenproof pan and fry the beef over a medium-high heat until evenly browned on all sides. You'll need to do this in batches and the pan should be hot enough to ensure the beef does not boil. Remove the beef to a bowl and heat the oven to 160C/140C fan/gas 3.
• Turn the heat down to medium, add another 1 tbsp oil and cook the onions and garlic for about 8-10 mins until caramelised. Pour in the beer and scrape up any browned bits using a wooden spoon. Return the beef to the pan and stir well. Add the bay leaves, chopped herbs, spices and dried mint, and slowly cook until the liquid has evaporated. Pour in the stock and bring to a simmer. Cover with a lid and cook in the oven for 1 hr.
• Remove the stew from the oven and continue to cook, uncovered, on the hob over a low heat for 1 hr or until slightly reduced. Add the potatoes and cook for 15-20 mins. Check the beef and potatoes are tender, then remove from the heat and leave to rest, covered.
• Bring a small pan of water to the boil and prepare a bowl of iced water. Drop the tomatoes into the boiling water for 20 seconds, then plunge into the cold water using a slotted spoon. Leave to cool, then peel away the skins.
• Stir the ají amarillo paste into the stew and top with the tomatoes, beans and chopped herbs.

LAMB STEW/ESTOFADO DE CORDERO

Steps:

• Heat large Dutch oven and add oil. When very hot add lamb, onion, garlic, celery, carrots. Mix together well and sauté for about 10 minutes, until lamb is browned.
• Add the tomatoes, bay leaf, white wine, and 1/2 cup traditional roux. Season with salt and pepper. Simmer until lamb is tender 1.5 to 2 hours. Serve in bowl with crusty bread.
• Make Traditional Roux: Melt butter in small saucepan. Blend in flour with a whisk and stir over low heat until flour is browned. Add the beef stock, bring to a boil and whisk 3 to 4 minutes. Reduce the heat and simmer another 30 minutes, continuing to stir.

ESTOFADO STEW

Steps:

• Heat oil in a large saucepan over low heat. Cook garlic until fragrant, about 2 minutes. Add sherry, cook and stir briefly. Add bacon; cook and stir until lightly browned, about 5 minutes. Add tomato puree, chicken stock, and sweet peppers. Cook and stir sauce until flavors are combined, about 3 minutes.
• Heat a skillet over medium-high heat. Add beef, chili powder, and steak seasoning. Cook and stir until browned and crumbly, 5 to 7 minutes. Stir in honey, jalapeno juice, cilantro, cayenne pepper, basil, and paprika. Transfer mixture to the pan of sauce.
• Place chicken in a skillet. Cook and stir over medium heat until no longer pink in the center, 5 to 8 minutes. Add chicken to the sauce. Simmer on low, stirring occasionally, until flavors meld, 2 to 2 1/2 hours.

ESTOFADO CARNE CON LENTEJAS (BEEF STEW WITH LENTILS)

Steps:

• Plunge the tomatoes, ñoras and guindillas into a pot of boiling water. Cook tomatoes until the skins start to split. Turn heat to medium. Fish out and set aside in a bowl to cool. Once cooled down a bit slide the skins off the tomatoes and chop up to a rough pulp. 5 mins after removing the tomatoes remove the ñoras/guindillas and set aside. When cooled pull off the stems, chop roughly and set aside for later in the recipe.
• In a large wide casserole pan add the oil, when hot add the marrowbone and peppercorns. Cook the bone until browned on all sides on medium heat. Add the diced beef, mix, and cook on med heat until all the meat is browned.
• Add the sliced onions and garlic halves. Mix together with the meat, cover and cook on a low heat until the onions start to break down
• Add the pulped tomatoes and bay leaves, bring to boil then cook covered on a low heat for 20mins
• Pour in the stock, add the finely chopped parsley stalks and bring back to the boil and turn to a simmer. Add the rosemary sprig. Cook for another 20mins.
• Next onto the rehydrated ñoras and guindillas - put into a blender, transfer 4 ladleful's of the simmering broth into a bowl and let it cool. When cool add to the blender containing the ñoras and guindillas and whizz up until you get a orange/red thinish sauce. Add this to the stew and stir in. Cook for 15mins on moderate heat.
• Now add the carrots and the wine. Bring to a boil and turn down to a simmer, covered, for another 10mins.
• Add the potatoes, celery and leek and the crushed saffron
• Return to the boil and add the lentils, then simmer until the potatoes and lentils are cooked, but not falling apart. At this point stir in carefully (to avoid breaking up the cooked ingredients) the chopped parsley leaves.
• Leave to stand, covered, for 20mins if you like. Remove the marrowbone, decimated garlic stem and bay leaves
• The beef should be cooked by now too. Don't worry about the soupy consistency of the stew as the final part of this recipe will be to ladle off most of the excess liquid for a delicious first course soup starter!

FáCIL ESTOFADO DE CARNE

Steps:

• Calienta 1 cucharada del aceite en una olla de hierro con tapa tipo Dutch oven o en una cacerola grande a fuego medio-alto. Añade el asado; cocina y revuelve de 4 a 5 minutos o hasta dorarlo por todos sus lados. Saca el asado de la cacerola; tápalo para que no se enfríe.
• Cocina la cebolla y el pimiento en la cucharada restante de aceite en la misma cacerola de 2 a 3 minutos o hasta que estén tiernos pero crujientes, revolviendo frecuentemente. Añade el caldo y el asado; deja que suelte el hervor. Reduce el fuego a medio-bajo; pon la tapa. Cocínalo todo a fuego lento o hasta que la carne esté blanda. Incorpora la salsa.
• Sírvelo sobre arroz.

ESTOFADO DE CATALAN

Steps:

• To make the short ribs, preheat oven to 300˚. Generously salt and pepper the ribs. In a large casserole pan, heat 4 tablespoons olive oil over high heat. Add the ribs and brown on all sides until golden, about 4-5 minutes. Remove the ribs and set aside. Sauté carrots, celery, onion and garlic in the same pan until well caramelized, about 10-15 minutes. Add red wine and cook over high heat until the red wine is reduced by half. Stir in tomato paste, tomatoes and thyme. Add browned ribs and beef stock. Bring to a boil, cover and bake for approximately 3 hours, or until meat pulls easily away from the bone. A long, slow braise is the key here. Cooking at too high of a temperature will result in a flavorless, tough, stringy meat. It tastes even better if it's made the day before. No rushing necessary! To make the sauce, remove the meat from the pan and set aside. Strain the remaining sauce through a colander, and then through a fine mesh strainer, into a large casserole pan. Add the sherry and reduce the sauce by half. Stir in the chocolate, thyme, marjoram, orange zest and butter. Taste and season with salt and pepper. Return the ribs to the pan an simmer until heated through, approximately 2 minutes. To make the gremolata, mix together parsley and orange zest in a small bowl. To serve, mound 1/2 cup of starch of your choice, such as mashed potatoes in the center of 6 warm shallow bowls. Put 2-3 short ribs on top of the mashed potatoes. Spoon the sauce over the short ribs, and sprinkle with the gremolata.

PERUVIAN ESTOFADO DE POLLO RECIPE BY RENE - COOKEATSHARE

Steps:

• Season the chicken with salt and pepper and set aside. Heat Olive oil in a large saucepan or wok over medium heat. Add the chicken and cook until golden brown on all sides. Remove chicken from wok and set aside. Using the same oil in the wok, add garlic and saute until golden brown. Add onions and cook until tender. Add tomato paste, stir and cook for 3 minutes. Add back the chicken. Add in the wine and bring to a quick boil. Add the chicken stock and the bay leaf. Cover, lower the heat and cook for 30 minutes. Add the potatoes, carrots, green peas, and raisins. Continue cooking until the potatoes and carrots and cooked. Remove from heat, transfer to a serving plate and garnish with parsley leaves. Serve with a side of steamed rice (I used tomato rice).

ESTOFADO

Steps:

• Preheat oven to 325 degrees.
• In a large casserole with a lid, heat the oil and brown the beef. Add onion, carrot, pepper, mushrooms, garlic, peppercorns, alino, and bay leaf. Saute for 5 minutes.
• Add port, soy sauce, beef stock and tomatoes. Cover and transfer to oven for 1 1/2 hours.
• Add green beans and cook for 15 minutes. Serve with rice or potatoes.