Delicious Beef Belly Like Madrid

This Spanish recipe may not be very familiar to you, and you may not have even ever tasted beef. However, this unique dish is quite delicious and easy to prepare. Learn to cook beef the way the Madrid way!

Beef stomach in the Madrid way

Like many Spanish recipes, this food comes from the province of Madrid. However, it is just one of several variations of this dish.

Madridians tend to say that you need a spoon, fork and napkin to eat it because it contains so many different ingredients and protein. The meal also includes a delicious sauce that is stewed for a long time.

Some recipes add corn, chickpeas, and Capsicum annuum , which is also used to make chorizo. It is one variety of red pepper that is popular in Spain.

Recipe Features

This striking dish is quite filling. It is often served with Patong or other white bread. After eating, you may feel full for a long time, as the composition of the food is thick for the stomach. Once you’ve tasted it, you’ll miss it again soon!

The use of viscera is very important in this dish as they are very nutritious and full of minerals, vitamins and amino acids essential for health. After all, the liver, for example, is one of the best sources of vitamin A. Other viscera, on the other hand, contain an incredibly unique combination of different nutrients that improve endurance and build muscle mass.

Sausage and bacon are also needed to make this dish. In fact, most of the calories and carbohydrates in food come from these ingredients.

The secret of the dish

Did the recipe pique your interest? In that case, it’s important to keep in mind that the secret to seasoning this dish lies in patience and careful planning.

For this reason, it is important to start cooking the night before by measuring the amount of spices (according to your own taste) and seasoning the meat. This enhances the taste, and the longer the meat is marinated, the better it tastes.

Beef in the Madrid way: a recipe

Ingredients

• about 600 g of beef
• about 600 g of chorizo
• 2-3 Burgos blood sausages
• 360 g of bacon cut into suitable mouthfuls
• 3 tablespoons bay leaves, chopped
• 4 tablespoons spices beef
• 2 medium yellow onions
• 3 peeled garlic cloves
• 2 red peppers
• 4 tablespoons tomato puree
• 1 tablespoon salt
• 1 pinch ground black pepper
• water (as needed)

Manufacturing

• Cut the beef stomach into suitably sized mouthpieces and wash them thoroughly.
• Boil the beef stomach in water and add the chopped bay leaves.

• Then add the bacon pieces and spices to the pan.
• Allow to cook for 45 minutes without a lid.
• After 45 minutes, drain the liquid ( save it for later use ).
• Put the heated ingredients in a different saucepan, add hot water and then add all the sausages.
• Cook for 15 minutes on high heat.
• Start making the sauce: saute the garlic, onions and red peppers in a pan.
• Add tomato puree, cooked beef and meat. Put everything in one large brew pot.
• Afterwards, add the previously saved broth and raise the temperature.
• Finally, let it boil for 20 minutes. Turn off the stove and allow to cool for a few minutes.
• Serve a meal from a soup bowl with plenty of bread and add more red peppers and bay leaves on top of the serving.