COPPER🇦🇩 Andorra
Escudella i carn d'olla recipe
A hearty stew perfect for cold days.
Ingredients
- 2000 ml water
- 500 g beef shank
- 400 g chicken
- 300 g pork belly
- 400 g potatoes
- 200 g carrots
- 300 g cabbage
- 200 g chickpeas
- 1 tbsp salt
- 1 tsp black pepper
- 2 bay leaves
How to make Escudella i carn d'olla
- In a large pot, add 3 liters of water.
- Add 500 g of beef shank, 400 g of chicken, and 300 g of pork belly to the pot.
- Bring the mixture to a boil over high heat, then reduce to low heat.
- Simmer for 1 hour, skimming off any foam that rises to the surface.
- After 1 hour, add 4 chopped potatoes and 3 chopped carrots to the pot.
- Also add 300 g of chopped cabbage, 200 g of chickpeas, 1 tablespoon of salt, and 1 teaspoon of black pepper.
- Add 2 bay leaves to the pot and stir everything together.
- Continue simmering for an additional 1.5 hours on low heat.
- Check that all ingredients are tender by testing a piece of each.
- Remove the meats from the pot and slice them into serving pieces.
- Serve the sliced meats with warmed broth and the vegetables in bowls.
What is Escudella i carn d'olla?
Escudella i carn d'olla is a traditional dish from Andorra, simmered in one pot, and takes about 180 minutes from start to finish. It is built around beef shank, chicken and potatoes. The recipe below uses 11 ingredients and is written out step by step.
How long does Escudella i carn d'olla take?
At 180 minutes it is slower than 94% of the 588 dishes in Copper's atlas. Copper's atlas has 4 dishes built on beef shank. The method runs to 11 steps.
Any tips for making Escudella i carn d'olla?
Use fresh, hearty vegetables for the best flavor.
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