Iberian rib stew from The London Cookbook: Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City (page 181) by Aleksandra Crapanzano

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Notes about this recipe

  • stepharama1 on December 09, 2025

    This was complexly flavored and more delicious than I imagined it would be - and I even used water rather than chicken stock. I used leftover ribs and probably slightly less vinegar. I wasn't sure whether my balsamic vinegar was considered "good" as it was not aged so I deglazed the pan with it and reduced it somewhat with a 1 -2 teaspoons of sugar to try to replicate aged vinegar. I omitted the honey from the recipe and garnished with cilantro. I recommend adding the vinegar and honey/sugar slowly and tasting to make sure the balance of flavors suits your palate. I'll definitely make this again - maybe next week!

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