El Negro Cordobés
Background of El Negro Cordobés
El Negro Cordobés is a traditional dish hailing from the heart of Argentina's Córdoba province. Known for its rich flavors and unique ingredients, this dish is a testament to the region's culinary diversity and the blending of indigenous and Spanish culinary traditions. Often made during cultural festivals, El Negro Cordobés is a crowd favorite, showcasing the earthy flavors of the Pampas with a touch of the exotic spices introduced during the colonial era.
The name "El Negro Cordobés" reflects the dark, rich color of the sauce, which is achieved through the use of locally-sourced black olives and other deep-hued aromatic ingredients. This dish is typically served with homemade bread or rice and pairs excellently with a bold red wine from the esteemed Mendoza vineyards.
Ingredients
- Beef Shank - 1 kg
- Red Onions - 2 large, finely chopped
- Garlic Cloves - 4, minced
- Red Wine - 250 ml
- Black Olives - 100 g, pitted
- Bay Leaves - 2
- Cumin Powder - 1 tsp
- Smoked Paprika - 2 tsp
- Beef Stock - 500 ml
- Olive Oil - 3 tbsp
- Salt - to taste
- Black Pepper - to taste
- Fresh Parsley - for garnish, chopped
Preparation
Begin by preparing the beef shank. Trim away excess fat and cut it into large chunks. Season the meat generously with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Add the seasoned beef shank pieces and sear until they are browned on all sides. This step is crucial for developing flavor, so take your time.
Once the beef is seared, remove it from the pot and set it aside. In the same pot, add the red onions and garlic cloves. Sauté until the onions become translucent and the garlic is fragrant.
Cooking Instructions
Return the beef shank to the pot. Add red wine to deglaze the pot, scraping up any brown bits stuck to the bottom. Allow the wine to simmer and reduce by half.
Stir in the black olives, bay leaves, cumin powder, and smoked paprika. Pour in the beef stock and bring the mixture to a gentle simmer.
Cover the pot with a lid and let the dish cook slowly for around 2-3 hours, or until the meat is tender and falls apart easily. Make sure to check the dish occasionally and stir to prevent the bottom from sticking. For accurate timing, refer to this cooking timer.
How to Serve and Enjoy
Once cooked, taste and adjust the seasoning with salt and black pepper. Remove the bay leaves and discard them.
Serve El Negro Cordobés hot, garnished with freshly chopped fresh parsley. This dish is perfect alongside crusty homemade bread or a bowl of steamed rice. Don't forget to enjoy it with a glass of good Argentine Malbec to complement the bold, rich flavors of the dish.
El Negro Cordobés is more than just a dish; it's a communal experience, so gather your friends and family to share in the hearty flavors of Córdoba's culinary pride.