Wild Boar Stew from Extremadura | ESTOFADO DE JABALÍ A LA EXTREMEÑA
Course: MainServings
3
peopleCooking time
3
hoursThis rich and hearty Wild Boar/Pork Stew, hailing from Extremadura, is a mouthwatering traditional Spanish dish perfect for a comforting dinner. Loaded with succulent wild boar or pork, infused with red wine, garlic, and aromatic herbs, and accompanied by golden-fried potatoes, it promises to bring the flavors of Spain right to your kitchen.
Ingredients
- Estofado de Jabalí (Wild Boar/Pork Stew)
1 kg wild boar/stewing pork (e.g., shoulder)
1 carrot
1/2 red pepper
1 onion
Olive oil
4 cloves of garlic
Thyme
Bay leaf
Rosemary (optional)
2 cloves
1/2 bottle red wine
50 ml wine/sherry vinegar
50 ml brandy
Chicken/beef stock or water
Salt and black pepper
1 tablespoon flour
Potatoes to accompany
Directions
- Estofado de Jabalí (Wild Boar/Pork Stew)
- Dice the red pepper, carrot, and onions. Roughly chop two cloves of garlic and add them into a pot with the meat, herbs, red wine, sherry vinegar, and a generous amount of freshly ground black pepper. Let marinate overnight.
- Separate the meats and pat them dry with paper towels. Strain the marinade from the other ingredients.
- Brown the meats in a pot with some olive oil over high heat. Once nicely colored, add the vegetables and herbs from the strained marinade and continue cooking for a few minutes.
- Flambé with brandy, then sprinkle flour over the top and stir. Add in the marinade and top up with stock just enough to cover the solids. Let cook for 1.5 hours (for pork) or 3 hours (for wild boar).
- Cut potatoes into bite-size chunks and fry them in olive oil with two cloves of crushed garlic and a bay leaf. When almost done, pour out most of the oil, salt them well, and toss over high heat.
