Pringas

Name: Pringas
Prep time: 30 min
Cook time: 2 min
Ingredients: 200g/7oz pork fat or lardo; 1 onion, quartered; 3 celery sticks, chopped; 1 carrot, peeled and chopped; 2 bay leaves; pinch saffron; 1 tsp white peppercorns; 200g/7oz beef brisket; 200g/7oz pork belly; 200g/7oz cooking chorizo, cut into large pieces; 200g/7oz morcilla sausage, cut into large pieces; 3 boneless and skinless chicken thighs, cut into large pieces; 1 piece bone marrow (about 100–150g/3½–5½oz), cleaned; 2 tsp hot smoked paprika; 2 tsp sweet smoked paprika; salt and freshly ground black pepper; 2 slices sourdough; 2 tbsp olive oil; 1 garlic clove, peeled and left whole

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www.bbc.co.uk

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Prep Time: 30 minutes

Cook Time: 2 hours

Servings: 4

Cost: $28.90 /serving

Author : Matt Tebbutt

pate brisket dairy free

Instructions

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Step 1

To make the pringas, melt half the fat in a casserole or large saucepan. Add the vegetables, bay leaves, saffron and peppercorns and cook until coloured and softened. Add all the meats, cover with water and simmer for 3 hours until tender. Remove and shred all of the meat, keeping the vegetables and discarding the bones. Strain the sauce into the pan and reduce by half on the hob.

Step 2

Heat the remaining fat in a large frying pan and cook out the smoked paprikas for about 2 minutes. Add the shredded meat and vegetables to the pan with the reduced sauce, season with salt and pepper and mash everything together well.

Step 3

Brush the sourdough with the oil and rub with the garlic. Place the bread on a hot griddle and cook on both sides until toasted. Serve with the pringas.

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