Escudella and pot meat – Traditional Catalan Christmas recipe is a traditional recipe in Catalonia on Christmas Day, 25th December.
A stew with meat in which we use the broth to prepare an “escudella” soup of galets, a large snail-shaped pastry.
The stew is made with broth herbs, chicken, veal and pork, veal bone, ham bone, chickpeas and cabbage, as well as black and white butifarra sausage.
The recipe Escudella and pot meat also includes the traditional “bouillon meat balls”, which are balls of minced meat.
This dish takes a long time to make, but it is worth it, I guarantee it is delicious and not difficult.
INGREDIENTS For Escudella and pot meat
- 1 leek
- 2 carrots
- 1 turnip
- 1 parsnip
- 1 stick celery
- 1 onion
- 150 gr chickpeas
- half a cabbage
- 1 black sausage
- 1 white sausage
- 1 veal bone
- 1 veal knuckle
- 1 ham bone
- 2 pork feet
- 1 piece of pork backbone
- 1 chicken carcass
- 1 chicken thigh
- 1 piece of salted bacon
- 1 potato
- galette paste for the soup
To make the balls
- 400 gr minced pork and beef
- salt, garlic and parsley
- bread crumbs
ELABORATION STEP BY STEP
The night before, soak the chickpeas in water for at least 12 hours.
Wash the vegetables well and put them in a large pot to cook together with the meat, chickpeas and pig’s trotter, adjusting the salt during cooking for several hours. We can use the express pot to shorten the cooking time.
It is advisable to remove the foam that forms on the surface to degrease the broth.
PREPARE THE BALLS
Put the minced meat, salt, a little chopped garlic and parsley in a bowl.
Soak the breadcrumbs in milk, then drain and add them to the bowl of minced meat.
With very clean hands, mix the meat well and form large balls. Coat the balls in flour and reserve.
If the pot runs out of water, we add more, I usually use several pots because everything doesn’t fit in one, add the potato.
As the meat is being cooked, we will remove it and reserve it in a dish. To keep it warm until serving it, I put the dish in the oven covered with foil.
To make room I transfer part of the broth to another pot and then I will prepare the soup. When the cabbage is cooked, take it out and reserve it.
Add the balls to the pot until they are cooked and set aside, then add the sausages. It is not necessary, but at home we like it and we add some chorizo.
When everything is cooked, take it out and put it aside on a tray. Cooking takes about three hours,
Strain the stock to make the soup.
Bring the stock to the boil and add the galets, respecting the cooking time indicated on the packet, which is around 15 minutes, and the rest time of 5 minutes before serving.
Serve the soup first and then the meat, vegetables and chickpeas.
This way, everyone can serve themselves as they like.
I’m sure you’ll love this typical Christmas sweet recipe, it’s very easy and really delicious, you’ll be surprised by the results. Roscos de Vino and also the traditional ginger, cinnamon and honey biscuits.