Pasta soup with meat – sopa de galets amb “pilota”
- 4 carrots
- ½ a bunch of celery
- 1 radish
- ¼ kilo beef bones
- ¼ kilo pork back bones
- 2 chicken breasts
- 1 ham bone
- 1 pig’s foot
- 1 egg
- 150 grams of lean ground pork
- 100 grams of ground beef
- Garlic, parsley, and cinnamon (powdered)
- 100 grams of cooked chickpeas
- 100 grams of black butifarraand 100 grams of white butifarra (Catalan sausages)
- 400 grams of galets
Boil 5 liters of water. Add the carrots, celery, radish, beef, pork, and ham bones, chicken breasts, and pig’s foot. Let the mixture boil for two hours.
When you only have 10 minutes left on your timer, add the chickpeas and the butifarras. If you’ve added black butifarra, take it out after three minutes so it doesn’t fall apart in the soup.
When the time is up, strain the soup. You’ll need both the stock and the meat and veggies, so don’t throw anything away.
Leave the meat and veggies alone for a while. Put the stock back on the stove, and add the galets. Cook for 14 minutes, and it’s done! To serve, you eat the soup and galets as a starter, and the meat and veggies in another course.
Baked beef tenderloin with red wine sauce
For 6 people
Sirloin (beef ) 2 kg • Salt and pepper to taste • Red wine 1 bottle • Meat broth 500 ml • Sugar 5 tablespoons
To make the sauce, we pour ourselves a glass of wine to taste it and the rest of the bottle we put to reduce in a saucepan over medium-high heat. We look at its level and let it drop to half. Add the meat broth and reduce by half again.
Meanwhile, we put the clean sirloin in a baking dish and roast it at 175º in the oven with heat up and down for about 45 minutes. We put a baking tray full of water in the lower part of the oven so that there is abundant humidity.
It will not be necessary to brown or mark the outside of the meat, which will be sufficiently golden when it passes through the oven, but we will have to turn the piece every 10 or 12 minutes so that it is done evenly on all sides.
When the internal part of the meat is about 55-60º measured with a thermometer or probe, the meat will be ready, juicy but well cooked. We let it rest for about 10 minutes and we fillet it in slices of approximately one centimeter.
The juices that have remained in the oven and those that are released when filleting the meat are added to the reduced red wine sauce, adding the sugar and raising the heat to the maximum so that it reduces and thickens a little more. 4 or 5 minutes will be enough. We serve the sirloin by calculating two fillets per person and sauce with a tablespoon of the wine sauce on top
- Baked bream
Sea bream 1 kg
Bread crumbs 15 g
Sweet paprika 5 g
Garlic cloves 1
Extra virgin olive oil a splash
We prepare the fish by making some cross cuts until it reaches the spine. The usual thing is to give three slightly inclined cuts on only one of its faces. Afterwards, we introduce half a lemon slice in each of the cuts.
While the oven is preheating, peel some potatoes, cut them into three-millimeter slices and mix them with half an onion cut into julienne strips. Arrange potatoes and onion in a baking dish and sprinkle with salt. Add water without covering the potatoes and a thread of olive oil.
We put the sea bream on the bed of potatoes and bake them at 190º for about 45 minutes. When they take 30 minutes, we prepare a crust of breadcrumbs, paprika and a clove of garlic, crushed in the mortar and spread it on the sea breams.
In the last 15 minutes, the fish will finish cooking and the crust will brown, giving our sea bream their characteristic and traditional appearance of a Christmas dish made in the oven. We serve by making the classic warnings about thorns and we are ready to enjoy.