Estofado Sabroso de Cordero de las Tierras Altas y Ruibarbo Ácido
(Savory Highland Lamb & Tangy Rhubarb Stew)
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abril 25, 2025
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Ingredientes
-
800 grams Paleta de cordero
(Trimmed and cut into 2-inch chunks)
-
300 grams Rhubarb stalks
(Chopped into 1-inch pieces)
-
1 medium Leek
(Washed and sliced thinly)
-
2 large Zanahorias
(Peeled and chopped)
-
3 pieces Dientes de ajo
(Picado)
-
2 sprigs Fresh rosemary
(Ligeramente triturado)
-
600 ml Caldo de res
(Preferably low sodium)
-
150 ml Vino tinto
(Dry red wine)
-
1 tbsp Wholegrain mustard
(Para decorar)
-
2 tbsp Aceite de oliva
Sal marina, to taste
Pimienta negra, to taste
(Trimmed and cut into 2-inch chunks)
(Chopped into 1-inch pieces)
(Washed and sliced thinly)
(Peeled and chopped)
(Picado)
(Ligeramente triturado)
(Preferably low sodium)
(Dry red wine)
(Para decorar)
Nutrición
- Porciones: 4
- Tamaño de porción: 1 tazón (350g)
- Calories: 450 kcal
- Carbohydrates: 18 g
- Protein: 42 g
- Fat: 22 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 350 mg
- Cholesterol: 110 mg
- Calcium: 60 mg
- Iron: 4.2 mg
Instrucciones
-
1 - Prepare Ingredients:
Chop lamb into chunks, clean and slice leeks, chop rhubarb and carrots, mince garlic, and crush rosemary.
-
2 - Brown the Lamb:
Heat olive oil in a large heavy-bottomed pot over medium-high heat, sear lamb chunks until browned on all sides. Remove and set aside.
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3 - Sauté Vegetables:
Reduce heat to medium, add leeks, garlic, and carrots to the pot and sauté until softened and fragrant, about 8-10 minutes.
-
4 - Deglaze & Simmer:
Add red wine to the pot and scrape browned bits from the bottom. Let wine reduce slightly for 3 minutes (optional).
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5 - Combine Ingredients:
Return lamb to pot. Add rhubarb, rosemary, beef broth, salt, and pepper. Stir gently to combine.
-
6 - Cook the Stew:
Bring stew to a boil. Reduce heat to the lowest simmer, cover, and cook gently for 2 hours until lamb is tender and flavors meld.
-
7 - Final Seasoning & Serve:
Adjust seasoning with salt and pepper as needed. Serve hot, optionally garnished with a dollop of wholegrain mustard.
Chop lamb into chunks, clean and slice leeks, chop rhubarb and carrots, mince garlic, and crush rosemary.
Heat olive oil in a large heavy-bottomed pot over medium-high heat, sear lamb chunks until browned on all sides. Remove and set aside.
Reduce heat to medium, add leeks, garlic, and carrots to the pot and sauté until softened and fragrant, about 8-10 minutes.
Add red wine to the pot and scrape browned bits from the bottom. Let wine reduce slightly for 3 minutes (optional).
Return lamb to pot. Add rhubarb, rosemary, beef broth, salt, and pepper. Stir gently to combine.
Bring stew to a boil. Reduce heat to the lowest simmer, cover, and cook gently for 2 hours until lamb is tender and flavors meld.
Adjust seasoning with salt and pepper as needed. Serve hot, optionally garnished with a dollop of wholegrain mustard.
Más información sobre: Estofado Sabroso de Cordero de las Tierras Altas y Ruibarbo Ácido
Highland Lamb and Rhubarb Stew
The Highland Lamb and Rhubarb Stew is a creative twist on traditional Scottish lamb stew by introducing rhubarb’s tart brightness, a key ingredient native to the cooler regions similar to the Scottish Highlands. This hearty dish balances rich, tender lamb shoulder with the unique sharp flavor of rhubarb stalks, which cut through the meat’s nature and provide a delightful counterpoint. Picturesquely rustic, the stew reflects the resourcefulness of Scottish country cooking—harvesting and marrying what the land provides into a nourishing meal.
History & Cultural Significance
Lamb has always been central to Scottish cuisine, especially in the Highlands, renowned for pasture-fed sheep. Rhubarb is lesser-known in savory dishes in Scotland; however, rhubarb foraged or grown in gardens historically made sweet and savory appearances during spring and summer, a legacy revived here phonically. The addition of leeks pays homage to traditional British vegetable staples, while the slow simmering method is crucial for melting away connective tissues to create tenderness, hallmark of classic Celtic stews.
Tips & Notes
- Browning the lamb is essential to develop robust flavor through the Maillard reaction.
- Rhubarb can be swapped with another autumnal tartness such as sorrel or sour cherries if preferred.
- A dry, full-bodied red wine enhances depth but substitute beef stock on its own if alcohol avoidance is preferred.
- Garnish with wholegrain mustard for a pleasing pungency to round off the stew.
Unique Aspects
This dish highlights an unusual savory use of rhubarb uncommon in traditional cuisine, showcasing fusion of sweetness and acidity in a warming stew. It embraces slow cooking to coax out deep layers and is perfect for cozy dinners on chilly nights, inviting partnership with toasted rustic bread or creamy mashed potatoes. The stew’s layered complexity in taste renders it memorable and a superb conversation starter for guests exploring bold tastes.
