olla podrida



  • beef brisket, rolled rib of beef, soaked chick peas or other beans, hard sausage and salt pork or bacon (roughly 8:6:3:2:1) simmered in seasoned water with a bouquet garni until tender, aromatic vegetables and any other solid vegetables to hand added and cooked until tender and finished with chopped parsley. A traditional Spanish dish named after the pot in which it is cooked.