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Ycrowe
Spanish ribs
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Ingredients
Directions
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Sprinkle the meat with cayenne pepper and 0.5 tsp salt. Heat the oil in a large frying pan. Fry the meat around brown.
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Take the meat out of the pan. Fry the onion, the pepper and garlic in the hot oil for a few minutes.
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Add the chorizo, the bay leaf and the thyme and fry for 5 minutes.
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Add the meat, wine and stock. Let the meat gently simmer with the lid on the pan for 2 hours.
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Add the tomatoes for the last 15 minutes.
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Spoon the casserole into a bowl, sprinkle the parsley over it and garnish the dish with black olives.
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Serve this dish with baked potatoes.
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Nutrition
650Calories
Sodium0% DV0g
Fat66% DV43g
Protein92% DV46g
Carbs3% DV10g
Fiber0% DV0g
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