Castilian-Manchego Pouteille

Ingredients

In the original French Pouteille, red wine is a key ingredient, providing depth and complexity to the dish. However, in the Castilian-Manchego adaptation, red wine is replaced with Spanish red wine vinegar, which adds a tangy and slightly acidic note to the sauce. Additionally, traditional French herbs like thyme and bay leaves are substituted with Spanish herbs such as rosemary and oregano, infusing the dish with the distinct flavors of Castilian-Manchego cuisine. We alse have the original recipe for Pouteille, so you can check it out.

• 1 kg (2.2 lbs) beef or lamb, cubed 1 kg (2.2 lbs) beef or lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 carrots, diced 2 carrots, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons Spanish red wine vinegar 2 tablespoons Spanish red wine vinegar
• 500 ml (2 cups) beef or vegetable broth 500 ml (2 cups) beef or vegetable broth
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn translucent.
2. 2.
   Add the beef or lamb cubes to the pot and brown them on all sides.
3. 3.
   Stir in the carrots and tomatoes, and cook for a few minutes until they start to soften.
4. 4.
   Pour in the Spanish red wine vinegar and let it simmer for a minute to reduce.
5. 5.
   Add the beef or vegetable broth, smoked paprika, ground cumin, dried rosemary, and dried oregano. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Castilian-Manchego Pouteille hot with crusty bread or potatoes.

Treat your ingredients with care...

• Beef or lamb — Choose cuts that are suitable for slow cooking, such as chuck roast or lamb shoulder. Trim excess fat before cubing the meat to achieve a leaner dish.

Tips & Tricks

• For an extra burst of flavor, marinate the meat in the Spanish red wine vinegar for a few hours before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 15 minutes of cooking.

Serving advice

Serve the Castilian-Manchego Pouteille in deep bowls, allowing the tender meat and flavorful sauce to take center stage. Garnish with fresh herbs like parsley or cilantro for a pop of color.

Presentation advice

To enhance the presentation, sprinkle a pinch of smoked paprika on top of each serving. This adds a vibrant touch and hints at the smoky flavors within the dish.