The difference between Spanish and Basque stews are of course, the ingredients. It is served at traditional family-style (long tables) restaurants in Basque communities, both in Spain/France and in the U.S. Basque immigrants first arrive in the U.S. in the mid-1800s.
Arkume eltzekaria (Basque)
Serves 4-6
3 pounds (1365 g) glass feed, organic lamb shoulder, cut into bite size pieces
organic garlic cloves, crushed
1 sprig of chopped rosemary or 1 Tbs. (15 g) dry
4 sprig of parsley, chopped or 4 Tbs. (30 g) dry
1/2 cup (120 ml) dry white wine
2 Tbs. (30 ml) olive oil
1 chopped organic onion
sweet paprika to taste
1 10-ounce (285 g) organic roasted red peppers, cut into strips
1 organic tomato, chopped
2 Tbs. (30 ml) parsley or 2 tsp. (10 ml) dry
bay leaf
1 cup (240 ml) each: red wine and organic chicken stock or broth
black pepper to taste
fresh mint leaves for garnish
bat 1. Marinate for 2-3 hours: lamb, garlic, rosemary, and white wine
bi 2. Drain and discard the marinade. Pat dry with paper towels. Mince the garlic cloves. Set aside.
hiru 3. Heat the oil over medium-high heat.
lau 4. Brown the meat on al sides about 10 minutes. Remove the meat
bost 5. Sauté the onions about 5 minutes.
sei 6. Add the garlic and sauté for minute.
zazpi 7. Add the meat to the pan, plus paprika, roasted peppers, tomatoes, parsley , bay leaf, and red wine. Bring to a boil, reduce to medium, and simmer uncovered for 15 minutes..
zortzi 8. Add the chicken stock. Bring to a boil., turn down to low and simmer, covered, until meat is tender, 2 hours or more if needed.
bederatzi 9. Garnish with mint leave.
On egin!
