Catalan Escudella i Carn d'Olla with Winter Vegetables

Hearty Catalan Stew with Seasonal Vegetables

A traditional Catalan stew combining meats and winter vegetables, perfect for warming up during the colder months.

3 h 30 min
8
Intermediate

Ingredients

For the Broth

2 lbs beef shin

with bone

1 lb pork ribs

1 whole chicken

roughly chopped

1 large onion

peeled and halved

2 carrots

peeled

2 sticks celery

2 bay leaves

1 teaspoon black peppercorns

Salt

to taste

Water

to cover

For the Meatballs (Pilota)

1 lb ground beef

1/2 cup bread crumbs

preferably stale bread soaked in milk

2 cloves garlic

minced

1/4 cup parsley

finely chopped

1 large egg

1 teaspoon salt

1/2 teaspoon black pepper

For the Winter Vegetables

1/2 cabbage

cut into wedges

2 leeks

white part only, cleaned and sliced

2 parsnips

peeled and chopped

1 rutabaga

peeled and diced

4 potatoes

peeled and quartered

For the Pasta

1 cup short pasta

such as fideuà or small shells

Preparation

Marinating the Meatballs

Combine ingredients

In a bowl, mix ground beef, bread crumbs, garlic, parsley, egg, salt, and pepper until just combined.

Form meatballs

Form into small meatballs about the size of a walnut.

Chill

Refrigerate for at least 30 minutes to allow flavors to meld.

Preparing the Broth

Add solids

In a large pot, place beef shin, pork ribs, chicken, onion, carrots, celery, bay leaves, and peppercorns.

You can use cheesecloth to bundle peppercorns and bay leaves for easy removal.

Bring to boil

Cover with water and bring to a boil over medium-high heat.

Simmer

Skim off any foam that rises, then reduce heat to low, cover, and simmer for 2 hours.

Ensure the pot remains at a gentle simmer to develop the richest flavors. Prepare the broth a day in advance to deepen the flavors.

Cooking Process

Broth Simmering

Carefully monitor and adjust the heat to maintain a consistent and gentle simmer throughout cooking.

Time: 2 h, Heat: Low

Meatball Browning

Fry meatballs lightly in olive oil until browned, then set aside.

Heat: Medium

Vegetable Integration

Add winter vegetables and meatballs to the simmering broth for the last 45 minutes of cooking.

Time: 1 h

Plating & Serving

Catalan Escudella i Carn d'Olla with Winter Vegetables

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Presentation

Serve the escudella in deep bowls, ensuring each serving has a variety of meats, vegetables, and a few pasta pieces for a robust dining experience.

Sauce Pairings

Chimichurri

Brightens the stew with fresh herbs

Allioli

A garlicky Catalan addition for garlic lovers

Garnishes & Accompaniments

Fresh parsleySliced red chili

Perfect Sides

Crusty sourdough bread

Simple green salad