Perfect Christmas Stew Escudella i Carn d’Olla Recipe
Escudella i Carn d’Olla
Today on the Takrecipe website, we’re diving into one of the most iconic and heartwarming dishes from Catalonia: Escudella i Carn d’Olla. This traditional Catalan stew is the epitome of comfort food, often enjoyed during the colder months or on special occasions like Christmas. Combining an array of meats, vegetables, and legumes, this two-in-one dish consists of a rich soup (Escudella) and a hearty meat and vegetable platter (Carn d’Olla). Let’s explore how to prepare this flavorful masterpiece at home.
Ingredients (Serves 6):
- For the Broth:
- 500g beef shank
- 500g pork ribs
- 1 ham bone
- 1 whole chicken (or 4 chicken thighs)
- 2 botifarra sausages (white and black varieties)
- 1 large onion, peeled
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and quartered
- 1 turnip, peeled and chopped
- 1 leek, cleaned and sliced
- ½ cabbage, chopped
- 200g chickpeas (soaked overnight)
- 3 liters of water
- Salt and black pepper to taste
- For the Pilota (Meatball):
- 250g ground pork
- 250g ground beef
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp parsley, chopped
- 2 tbsp breadcrumbs
- Salt and pepper to taste
- For Serving:
- Fideuá noodles or short pasta (optional)
- Rustic bread
Prepare the Broth
In a large stockpot, pour 3 liters of water and bring it to a boil. Add the beef shank, pork ribs, ham bone, and chicken to the pot. Let it simmer over medium heat. Skim off any foam or impurities that rise to the surface to keep the broth clear. Add the soaked chickpeas, onion, carrots, turnip, and leek. Cover and let it simmer for about 1.5 hours. After 1.5 hours, add the potatoes and cabbage. Continue cooking for another 30 minutes. Season with salt and black pepper to taste.
Prepare the Pilota (Meatball)
In a bowl, mix the ground pork and beef with minced garlic, chopped parsley, egg, breadcrumbs, salt, and pepper. Knead the mixture until well combined and shape it into a large oval or football-shaped meatball. Carefully place the pilota into the simmering broth and cook for another 30 minutes.
Cook the Sausages
Add the botifarra sausages to the pot and let them cook for 15 minutes. If using noodles or pasta, add them in the last 10 minutes of cooking.
Serve
Remove the meats, pilota, and vegetables from the broth and arrange them on a serving platter. Strain the broth and serve it as a first course, optionally adding cooked noodles. The meats and vegetables are served as the second course, accompanied by bread
Tips:
Use high-quality meat:
🟢The better the quality of your meat, the richer and more flavorful your broth will be.
Make it ahead of time:
🟢This dish tastes even better the next day as the flavors meld together.
Customize your meats:
🟢Some families add lamb or other types of sausage to make it even more special.