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The offal is defined as any part of the animal that is not meat itself, that is,
any part of the beef that cannot be filleted. They are also often called according to the area
geographic as offal, mondongos or giblets.

As we have already commented on other occasions, the first hominids, after descending from the trees and standing on
their hind legs, owe their intellectual development to two fundamental phenomena, the first is the
need to increase their food sources, one of them is the carrion of animals hunted by the
predators, thus take advantage of what they leave due to satiety or inability to eat, the marrow and the brains
They were vital in the development of our brain, since they provided us with the phosphorus that these tissues contain.
Also the ability to cook food through fire, facilitated us in the evolutionary scheme power
decrease the size of our jaws in favor of a larger cranial cavity.

When man develops weapons and is able to hunt, he imitates predators in his strategies: approaching
slowly and hidden, choosing the weakest prey, hunting in a group and of course, eating the weakest parts first.
nutritious and tasty housed in the abdominal cavity of herbivores. In the past century, he greatly intrigued
researchers that some Eskimo tribes, which only included game meat in their diets, did not present
none of the deficiencies of not eating vegetables or fruit, the analysis of their eating habits gave them the
answer, among the most prized parts of the animal were its viscera, which consumed
together with its half-digested vegetable contents.

History of the offal

On the history of the offal in the world, we can find writings that tell us how 4000 years ago,
the Egyptians described that the ideal fattening for the liver of their geese should be made with figs, since these
they increased in size and gave it an exquisite flavor.

The early Greeks had the custom of dismissing their dead heroes with great banquets.
Homer tells in ‘The Iliad’ that grilled tripe was eaten at Achilles's funeral.

Roman foodies considered offal products as exquisite delicacies, they ate a delicious
foie gras (iecur ficatum), in addition to tails, gizzards, snouts, guts, kidneys, testicles, lungs, udders,
sow stomachs and vulvas, among other trinkets. The Roman Marcus Gavius ​​Apicius describes in his
book "Re Co Maquinaria", some laborious recipe for tripe.

We also know that the Byzantines liked these foods, delighting in trifles and offal,
especially the hands of pork and lamb, the tripe, the liver, which were a very delicate delicacy, the kidneys and,
Roman heritage, sow's udders.

The Visigoths were great lovers of offal. Of Visigothic origin seem to be some recipes of
use of certain less noble parts of animals in the kitchen, such as our oxtail,
the small one, the pig trotters and the kidneys.

The tails also seem to have delighted the Umayyads, as we see in the stew described in the book of
one of its most famous chefs Kitab al-Tahib.

One of the transcendental chapters in the history of the offal in Spain,
It happens in the year 1270 during the reign of Alfonso X the Wise, when causing a real revolution
social, granted to certain cities the "Letters Pueblas", this meant the permission to establish markets
without the control of the feudal lords, the local nobility, the crown or the church.
This privilege established a democratic government system through the Benavente charter and a
enormous increase in the economies of citizens, by being able to hold a weekly market where to sell
products made in the region, this meant the birth of the medieval bourgeoisie and
the economic independence of the people.

In La Pola (a word that means Puebla), one of the aforementioned cities, the largest market for
cattle from the Principality of Asturias (today the largest live cattle in Europe), there they were sold and
They slaughtered cattle for the large nearby cities, but not all the cutting of the animals could be sold,
since the guts, kidneys, livers, head, were corrupted before reaching the destination.
In a society where most of its population had little to eat, nothing was wasted and so on
the casqueril tradition of La Pola was born. The hands of women skilled in handling meat,
they cleaned and chopped the mountains of offal that were produced in the slaughterhouse, until they became
tasty servings of smoked tongue, grilled kidneys, tripe and battered sweetbreads. The fame they achieved
his preparations, led the nobles to come from Oviedo to eat them or to request them to be
consumed in the great palaces of the city.

Finally, in this historical journey, to point out the importance of the offal kitchen in later times.
of necessity, where the powerful committed brutal excesses and the majority of the common people supported themselves
as best they could, as Quevedo quotes in the Buscón:
"They ate an eternal meal, without beginning or end.
A broth was brought so clear that you could see how it was craving a few haggard fingers, they swam after
an orphan chickpea and alone ". Or this verse by Miguel Moreno" Juan invited him to eat,
Pedro, who was fasting, and putting olives on him, at first admired him. And he said: In my land I saw that these,
They were always dessert, Juan replied: And they did not lie, they are also here. "
Finally the description
of the Saturday lunch that Quiñones de Benavente makes at the Butler's Entremés:
casserole day, there will be brave slop, roast beef in pepitoria, perhaps a belly with their brains and
a deluge of sticks and bones. "

The offal and magic

The peoples always gave a high mystical and spiritual value to certain viscera, organs and fluids
of animals and men. Persian astrologers predicted the future by reading lamb and beef livers.
Certain tribes of Central Africa and South America, ate the liver and heart of their enemies,
in the belief that his strength and courage would thus pass to the victor.
In the folklore of some Central European countries,
Dracula, a sinister character mix of bat and man, drinks the blood of
young victims, to feed themselves and prolong their life eternally.

Majority religions in the world such as the Christian, since the year 33 of its culture, in an elaborate ritual,
They turn the wine into the blood of their God, to later drink it in commemoration and mystical communion.
In some black magic rituals, the sacrificial victim's heart is eaten and candles are used
made with its fat. Even today, in the belief that "what you eat grows up",
large quantities of bull and pork criadillas are consumed.

Another clear example of the use of animal offal related to magic is traditional Chinese medicine,
that uses antlers, livers, testicles, legs, skin, hair, kidneys and a long etcetera, of animals like the tiger,
rhinoceros or leopard, to cure some diseases.

The offal as pleasure

Most of the time, it has been different cultures that have placed certain foods in the
side of the succulent or the taboo. In certain places our exquisite small or the heads of
baked lamb, would be relegated to the food of beasts, of miserable people or of "others", of barbarians,
of foreigners. The same reaction can be applied to sexual practices and the different variants
space / time. Like the animal offal there are cooks who make real delicacies, from the
there are people who make real works of art, or we don't like to eat our noses,
suck and bite the ear or other body parts, get the juices, play with feet, breasts and hands.
As with mad cow disease, in relation to tails, marrow and brains or bird flu,
It intends that we limit ourselves to the filetito, in the sexual it is intended to limit men and women to asepsis,
to monotonous, heterosexual and limited practice, that is to say, without offal. Health, as long as we have
Take into account some tips, it is compatible with variety both in sexual matters and in our diet.

A few days ago, I read an article that described how a group of red builders ate
roasted heads in a restaurant in Peñafiel. The author commented: "That almost cannibalistic spectacle,
of noisy crooks, glistening with fat from arms to ears, devouring the eyes
of the suckling lambs with loud straws and licking their brains between sip and sip of claret from Cigalés,
I was so captivated that the next day I decided to try it for myself. Since then, every time I get
find an acolyte to join me in the coven, some dark dining room, somewhat gloomy, away from
inquiring glances and where not even the eye of conscience can with the darkness, I prepare one of
these eschatological festivals, where my animal part emerges, manifests itself brutal, bloody,
ruthless and even repulsive. How disgusting I am! Do not tell me that they have not ever
enjoyed or would like to have done it this way.

The offal in the kitchen

The offal is a mixed bag that includes viscera, guts, glands, cartilage, organs, limbs
and muscle bundles less appreciated for their size or appearance.

Among the most appreciated muscles, cartilage and jellies we find the tongue, which is consumed whole
except for its outer web that is removed with scalding, the chewing muscle cheeks, tasty and
gelatinous in stews, the tail that gelatinizes when cooked slowly. Pig, cow or lamb hands,
Depending on the size they need a long cooking or simply roasted, they are exquisite.
The snouts that are consumed of cow or pig. Ears that are breaded and fried or ironed in
marinade and they are a treat that is put as a lid. Cockscombs, discovered today as delicacies
for the avant-garde cuisine. The marrow, which in France is called amourettes (sweethearts) and in the near
Jerez de la Frontera was eaten in an omelette. The marrow, which in Spain we only eat if it touches us in the
bone of the stew or stew, but in other countries they integrate elaborate recipes. It's funny to see how
Today some pieces of this group that were formerly reserved for the lords are not consumed,
like the udders of a freshly calved cow, which curiously appear in the book Alfredo Juderías "Cocina de pueblo",
as members of the Cadiz pot of the early twentieth century.

Another group would be the organs and viscera, these are more delicate and we must not only be careful
in its preparation, also in its previous selection. For example, the kidneys and livers being responsible
from the elimination and metabolization of waste from the body, they can accumulate toxins, so you should
ensure the good feeding of the animal and be well clean. The most appreciated are: the heart,
which is usually cooked together with other giblets forming part of the call in the black roast slaughter.
The kidneys, well cleaned and elaborated, are exquisite, they are eaten from lamb, calf, pork and rabbit.
The liver, of which there is a very extensive recipe book, from the famous duck or goose foie, patés, to
Onions of pork, beef, chicken or rabbit (the famous cachuelas), also marinated or as eaten in Cádiz.
Gizzards are growth glands that are stunted in adult animals, so they are usually rare
and faces. The brains, previously so highly valued in the markets, today are thrown away or are food for dogs,
Too bad because battered or integrating the famous Sacromonte omelette they are delicious.
Asadurillas are scraps of chopped offal that, depending on the place, are cooked in
certain shape, are of a specific animal or include only some parts of these, the most common are the spleen,
pancreas and lungs. The criadillas are the testicles of bulls, so some women do not even touch them and
some men get uric acid through the roof from their excessive consumption, mistakenly thinking
in the increase of power up to Ferrari level,
when surely, they will stay if they do not remedy it in another way, in a two horses.


The guts would make up the last of our groups. The intestines are usually used mainly
to stuff black pudding or chorizo. For morcones, choscos or botillos larger containers are used such as
stomachs and bladders. But one of the most widespread consumption of tripe in Spain is tripe,
which are parts of the stomachs of cattle cooked in more or less spicy sauce, it goes without saying
that the secret is in the cleanliness of the fabric, although today they can be purchased already clean.
Grilled beef tripe and lamb tripe rolled on a vine, cooked
and later grilled or fried (they are called zarajos, skeins or rabbits).

A separate point deserves the mention of blood stews, they are mainly consumed that of pork, lamb and turkey,
resulting in onions or tomato, worthy chapters of our traditional cookbook.

The offal in Spain and in the world

Spain and France have long fought for the status of the best tripler and casqueros in the world,
the French have made the "tripes a la mode de Caen" fashionable and the Spanish calluses and giblets.
The Italians of Piedmont prepare a sublime recipe of tripe with onions and leeks, while the
Portuguese prefer them with Porto. But not only we have the habit of eating offal,
Argentines have as their flagship their chinchulines (grilled cow tripe accompanied by chimichurri sauce
and sour cream). The terrines, salads, sausages and stews, with the previous cooking of the tripe in broths
Vegetables are famous dishes in Central Europe. The stewed oxtail is a dish enjoyed by the English and
Stew too but very spicy by Mexicans. For the Turks, for example, pork liver is a
traditional dish, Poles love tripe and Latin Americans - heart and liver.
Even in Japan they reserve the tripe and liver to prepare yakitori appetizers.

In Spain during 2003 and according to the National Association of Employers of Casquería and Productos de la
Meat (ANECÁS), 59 million kilos of offal products were consumed. This has been reflected in several sectors:
there are more than 15,000 offal points of sale that generate almost 30,000 jobs,
and in total more than 400,000 tons of these foods are produced annually.

During the harshest months of the mad cow crisis, fears of infections led to a reduction
of sales up to 95%, but today, the business is fully recovered.
It seems that the immigration produced in our country in recent years has had a lot to do with it,
Since, as we have seen, we are not the only lovers of this cuisine. According to a recent survey by the
Directorate General for Culture and Food of the Ministry of Agriculture, tripe is the most sought-after product on the market,
They are preferred by more than 64% of buyers.

Up to seven out of 10 people who tried some offal dish during that year, chose
these as star products. But that they are the most consumed specialty in Spain is no surprise
if we take into account that, in their different varieties, they are the symbol of local gastronomy in much of Spain.

After corns, livers (52%) are the most requested. By communities, Catalonia is the one
more offal consumes (26% of total consumption), followed by the Basque Country (17%) and Madrid (13%).
This survey also indicates that more than half of Spaniards take at least once a month this
kind of food. 27% do it once a week and 20% once a year.

We cannot fail to mention, due to their interest in our area, the offal of the fish, the guts of
cod, corvina or grouper (masterfully prepared from the latter, as tripe by Casa Torres in Barbate)
are some examples, also the fish cheeks, the heads and livers of fried hake or whiting,
the very expensive kocoxas and the cod or monkfish liver, but on top I would place the cuisine of the
offal of the king of the tunas, the red tuna of almadraba. As you know, this colossus has an exploded
like that of a cow called ronqueo, from which nothing is wasted, everything is eaten and invariably
It is exquisite, in our 20 years as a Gaditano Gastronomic Group, I think we have tried all
and each of its parts with delight.

Traditional offal recipes

They say that the true recipe for oxtail, the one we know today, was born at the beginning of the 19th century.
At that time, when the bullfight ended in the Plaza de la Corredera in Córdoba, the chindas or
tripalleras, they sold the giblets and especially the oxtails, on boards painted green to
separate them from other hulls and from the rest of the lean. They were the architects of the tail stew.
These women were daughters, sisters, mothers or widows of bullfighters, even some bullfighters boasted of
get into the stove and make the best stews. Antonio Dios Conejito's sister,
It seems that she cooked the tails like no one else, her recipe has come to us in this way: "Placed the pot on
the anafre and the fire of the Picón de Trasierra, made of mastic, jaguar, broom, kermes oak and madroñeras,
I would put clean and chopped tails, an onion, some garlic, some carrots, into the belly of the pot,
all raw, with pepper condiments, saffron threads, a drizzle of oil and a half or two of Montilla
and all this slowly with love and fire, which has to be braised ".

Gizzards have been a dish linked to summer, probably because the best time to sacrifice
young lambs, be it late spring or because one of the most succulent entrails lends itself
to a simple preparation, away from any sauce, which allows easy snacking. As we have commented
It is a gland that atrophies after the growth of the animal, it is tender, rich in flavor and rich in iron and
purines (like most offal, so watch out for uric). In Spain the most appreciated are the
lamb, followed by veal and duck have recently become fashionable. Remember that
it is called gizzards in birds, the organ that with the help of some pebbles, which the animal ingests,
it grinds the grain it eats, therefore it has nothing to do in texture and flavor to the aforementioned.
The most traditional recipe for sweetbreads that is known is the one that sautées the clean gizzards in a pan and
chopped, with some crushed garlic, parsley, olive oil, a little vinegar and salt. (*)

In Cádiz, as in the rest of Spain, little offal is usually made in the houses, it's not that we don't like it,
but her laborious preparation has kept her away from the family stoves. It is common to see how you love them or householders,
they buy pre-cooked tripe blocks in department stores, and then add chickpeas at home.
Practically the same thing happens with the little hands, although if we use bones, spines, tendon sausages and
salty ribs for our pots. But this was already the case many years ago, lots of taverns,
sales and casquerías, specialized in cooking this type of food to take home prepared,
Precisely because of its difficult preparation, because of its cooking times and above all because of its complicated conservation.

I haven't eaten beef tongue in sauce for a long time, when in the seventies it was a dish
very common in Cadiz houses, doing a quick review of several Cadiz cookbooks that I have
At home, more than nine recipes for pork or beef tongue have appeared, some with vinegar, lard,
garlic, bay leaf cloves and onion, other stews such as oxtail or with carrots and stew broth.

Traveling by motorcycle through the province, we were able to discover in the Albadalejos, an area very close to Benalup, a curious
sale run by a no less curious woman, La Menua ", who shouting" girl the motorcycles are already here ",
she received us at the door with a bullring-sized fountain, full of rabbit trunks. Who has not
Tasted I can tell you that these grilled livers, the size of a hamburger, are an exquisite snack,
Well, recently I ate them with tomato, in sauce, with rice and they are even better.

In short, asking our parents or grandparents recipes to experiment at home, and visiting the infinity of
sales of the province, we can still taste the delicacies of our offal, remember the rice with the
giblets of the freshly killed turkey that our grandmothers made the day before Christmas Eve. The criadillas and
battered brains that the doctor recommended to my sister, who said she was malnourished, she
they were disgusting and invariably ended up on my plate, if you saw it today. The obligatory weekly appointment with the liver,
that I must be the only child who liked it, grilled, onions or in a sauce with white wine.
The blood onions or in tomato, accompanied as our president says with many, many French fries.

The refinement of the popular

The rebirth of the casquería as a member of the menu of posh restaurants, because we already had
some examples in the best restaurants and cafes of post-war Madrid such as Jockey's callos and
Kidneys on skewers from Suizo or Fornos, was produced very recently and in parallel with the emergence of the new cuisine to
one side and the other of the Pyrenees. If Joel Robuchón took his mijoté cochón teté to stardom, Fermín Arrambide
He surprised with his spectacular lamb head salad. Little by little, some of
the biggest restaurants of the moment, such as Zalacaín, Amparo, Arzak, Berasategui or Príncipe de Viana,
included in their menus: pig trotters with truffle, lamb's blood sandwich, foie gras and ratatouille,
zucchini stuffed with tripe and snouts, veal snouts and cod tripe in Biscay style,
or braised veal sweetbreads with couscous.

But who has reached the highest levels of imagination and creativity in the management of the offal,
it was undoubtedly Ferran Adrià, his loin of rabbit with snails and pig trotters, the noodles with
crispy pork ear and pistachio tempura, brain carpaccio with caviar, hot / cold gizzard and crayfish,
They have made the offal definitely enter modernity by winning the battle of elegance, of the work of art.

Meat cutting

Meat, whether beef, pork or lamb, constitutes one of the main sources of protein in the

available to the human being. Its consumption varies depending on the customs of each country, but eating meat three times a week
is almost a mandatory rule in a balanced diet. Although there are other sources of protein:
dairy, eggs, fish and plant origin, such as legumes,

those of meat are of the best biological quality, since they contain amino acids that contribute

to its assimilation. Nutritionists consider meat to be a protective food

for its ability to maintain and enhance the vitality of the body.


The Veal:
It is the animal, generally male, less than 1 year old fed with milk, grass and feed.
The meat is white, tender, gelatinous and low in fat. When it has not tasted the grass it is called suckling calf.
The Yearling:
It is the 1 year old calf that feeds on feed and hay. Its meat is pink and it is tastier than beef.
The Cebon:
It is a very young male that has been fattened and occasionally castrated. Its meat is red, marbled, and white fat.
The Choto or Novillo:
It is the male of about 2 years. His meat is red and flavorful, with ivory-colored fat.
The bull:
It is the male of wild bovine destined to the fight or dedicated to the reproduction.
It has a vermilion red meat, very muscular and with a peculiar flavor.
She is the 2- to 4-year-old female raised and dedicated to the slaughterhouse after changing baby teeth.
Her meat is similar to that of the ox.
The Ox:
It is a castrated male bovine that is slaughtered around 6 years of age. It presents a marbled meat,
coarse-grained, and yellow fat. It feeds on natural grass.


Baby Lamb:
It has only been fed with mother's milk. Its flesh is pale pink, almost white, and has very little fat.
When sacrificing it, it does not exceed a month and a half or 8 kg in weight.
The suckling lamb is still in age and is not more than 4 months old and does not exceed 13 kg.
Paschal Lamb:
It is marketed between 4 months and less than 1 year. Its meat is dark pink and the fat has an ivory tone.
It is an older lamb whose meat, bright red in color, is surrounded by a layer of white fat.
It is the calf of the goat, fed only with milk -for about 4 weeks- and whose meat is tender and tasty.
Billy Goat:
It is the baby of the goat of more than 8 weeks, when it stops sucking and feeds on grass until it reaches adulthood.
Its meat is less tasty than that of the kid.
Its milk is used; its meat is tough and not very tasty.


Suckling pig or suckling pig:
This name is given to the animal of a few weeks, male or female, that does not reach 4 kg in weight.
It is the little pig a few months old, which is still suckling, but with about twice the weight of the piglet.
It is the adult animal. It weighs about 1 kg at birth and is sacrificed at 10 months, when it reaches 100-150 kg.
Iberian pork:
Depending on the type of parenting, it receives different names:
Feed pigs:
They feed in the first phase, up to 80 kg, on grass, stubble and feed; reach commercial weight
of 170 Kg. eating only I think.
Top dressing pigs:
They follow a diet the same as those of acorn up to 80 Kg. From 80 Kg. To 120 Kg.
they eat acorn and grass; up to 170 kg they were fed only with feed.
Acorn pigs:
They are fed until they reach 80 kg with feed, stubble and grass, and reach 160-180 kg of weight eating
acorn and grass. Its meat is the best quality: red, streaked with fat and very aromatic.



It is a technique that is used to give juiciness to those pieces that can be somewhat dry.

Thin strips of ham bacon or Iberian pork bacon are cut, about 6 mm. wide by 5 cm. long.

They are passed through the eye of a long needle with a curved tip or, failing that, a curved upholsterer's needle.

It is introduced into the meat at 1 cm. deep and is pulled out to about 2 cm. from the place where it was punctured,

leaving the bacon strip inside the meat with the ends sticking out on either side of the stitch.

You can also wrap the piece with strips of bacon, then tie and roast it whole or

it is cut between the strings to obtain fillets of about 3 cm. thick,

as in the case of the turnedós, which are grilled.


It consists of introducing strips of bacon, bacon or ham, and even chorizo, into the meat,

to add flavor and juiciness.

For this, a roving needle is used, which consists of a hollow tube into which they are inserted

the ingredients for wicking and that has a small plunger at the end near the handle that,

once the needle is inserted into the meat,

pushes the stuffing in as the needle is pulled out. The meat will look better and be more

tasty if you add a few sprigs of parsley to the wick. Once the piece is shredded, it is tied and cooked normally.

Roast in Oven:

The oven is heated from 180ºC to 190ºC, depending on the size of the piece. Once cleaned, seasoned and tied,

it is browned on all sides over a live fire, placed in the oven and bathed several times during roasting

with the juice that is releasing. So that it is not burned, vegetable hulls are added, which will release their juice,

and when they begin to toast, it is washed down with the wine, sherry or whatever the recipe indicates. The rope is removed and

Let the meat rest before carving it. Generally, roasts of beef are carved and served cold,

with the hot sauce.

In Scab:

It is applied to noble pieces, such as sirloin, and is considered a haute cuisine preparation,

since it is laborious but with spectacular results. The meat is roasted in advance, according to the technique that is preferred,

Or it is only browned, if it is rare, and left to cool. Before wrapping it in the dough, it is usually spread

with mustard, pâté or a mixture of sautéed and very dry mushrooms and ham, although this step is not mandatory,

since it is enough to season it. The puff pastry or crumbled dough is spread out on the work surface

(If it has stuffing, put this on it) and place the meat on top, roll it up, moistening the edges

So that they are sealed, and painted with beaten egg and pricked before putting it in the oven, at about 190 ºC.


This technique is used to make broths, in which case beef is usually used, or to cook meats.

In the first case, the objective is that the substance of the meat passes into the broth; in the second, when cooking the meat

in a good broth, it improves its flavor. If cooked meat is to be eaten, it must be prepared first

a good broth by the traditional method, putting bones and some meat of blood sausage or chicken, vegetables and

a sprig of aromatic herbs (thyme, bay leaf and parsley) in cold water. It is brought to a boil and, when it boils,

the heat is lowered and the foam is withdrawn as it rises to the surface.

After 1/2 hour of cooking, it is flavored with a glass of white wine. The meat is introduced into the broth very

hot, salt, bring to a boil and then lower the heat to continue cooking until tender.

If you want to extract the juice, put the meat in cold water as indicated for the preparation of the broth.


The meat is placed in the perforated compartment of the steamer and this one on the lower compartment,

with boiling water to which some vegetables will have been incorporated. Cover and cook until

meat is tender. It is chopped and seasoned to taste. If the meat is very tender, a few grains of coarse salt,

A drizzle of virgin olive oil and a pinch of paprika is enough dressing.


A 1 cm bottom of oil is heated. in a frying pan and brown the seasoned meat on both sides.

It is removed with the help of a slotted spoon, the excess fat is drained and served.


Fine fillets are used. The meat is seasoned, passed through breadcrumbs and beaten egg and fried in

enough oil to cover it.


The meat, previously chopped, is seasoned and browned in the oil indicated in the recipe, or about 8 tablespoons

of oil for 600-700 gr. of meat. Onion, garlic, leek, carrots or vegetables are added to the casserole

that are desired and, after sautéing them a little, add a glass of white wine or broth. It cooks over fire

Slow until meat is tender, adding broth if necessary during cooking.

Squared potato chips are often added at the last minute.


It is a very suitable technique for all types of meat. The leg and the

rack of lamb. The first is boned without opening the piece (the butcher does it) and the resulting hole

It is filled with the chosen farce (mushrooms and sweetbreads, chopped ham, pepper, ...). The openings are sewn to

prevent the filling from coming out and roast normally. In the case of ribs, you have to scrape the meat from the

tip of the ribs and turn it downwards, then the filling is placed between the loin and the meat detached from the bone,

it is sewn to prevent the filling from coming out, leaving the ends of the thread hanging, seasoned and roasted.

Once roasted according to the chosen recipe, you just have to pull the string before carving the meat.

You can also ask the butcher to debone the ribs, to fill it,

sew it and tie it as if it were a fin.

Roast in Casserole:

Brown the meat and a clove of garlic in the hot oil at the same time and, once browned,

add other vegetables, such as leek and carrot, bathe with the wine and cover as quickly as possible

hermetically possible so that the steam of the wine and the juice of the onion retain some humidity.

Lower the heat and let it cook until it is tender, watering it from time to time with its juice.

The meat is cut into slices and the sauce is passed through the Chinese, it is arranged if necessary (lock or consume,

depending on the case) and with it the slices are slightly watered. The rest is served in a separate sauce boat.

To the Salt:

It is an alternative to traditional roasts and the perfect formula to prepare pork,

since it does not add fat and the loin is juicy and tender. It works best if it is left to rest for several hours.

after roasting. The meat is so tasty that it does not need sauce, but if you want it can be served with

mayonnaise or vinaigrette and a salad. In a baking dish put a layer of salt of about 3 cm. thick

and flattens out. The piece of meat is placed on top, and the rest of the salt is mixed with the egg white to

half beat and, if necessary, with a few drops of water to make it easier to handle.

Cover the piece of meat with this salt, pressing against the meat so that it conforms to its shape.

Place the dish in the oven and cook according to the weight of the piece of meat or until the salt cracks.

Hit the salt crust, remove it as if it were a plaster and remove the piece of meat.

Throw the salt and carve the meat into thin slices and serve as a normal roast.

Grilled or Grilled:

Paint the meat with oil and season. Heat the grill or iron skillet and, when it is very hot

and start to smoke, put the piece of meat on top and cover the top with coarse salt.

After the necessary time, remove and throw the salt, turn it over and make the other side, covering the part

browned with salt. The reason why the face that is not in direct contact with the heat is covered with salt

is that the juices go to that area and do not escape from the meat. The time will depend on the thickness of the piece.

As a general rule, 7 to 10 minutes for 500 gr. weight, or something else if you like it well done.

The larger the piece, the further it should be away from the fire or the looser it should be,

to avoid burning on the outside and being raw on the inside.

Pieces with bone: This is the case of ribs or beef brisket. The meat is put on the board with the bone
to the right of the cutting area. The knife is slid between the bone and the meat and the bone is removed.
The meat is cut into slices. Boneless and rolled pieces: The twine is removed, the meat is placed on
the board and, with a very sharp knife, cut slices of 1/2 cm.