Preparation

For this dish, we will use a very gelatinous cut of Galician beef, such as the shank. Clean, salt, flour and fry it. Stew it in a pot with red wine and some vegetables (onion, leek, carrot). Once the wine has been reduced, add the chicken stock and let simmer for 5 hours over a very low heat.

For garnish, roast some peppers with salt and oil for half an hour. We will also fry some potato dumplings that we will finish by stewing them in the meat juice. Serve the meat on a plate with the roast peppers and roast potatoes.