Tojunto Manchego Recipe, the Stew that has its own Spanish Proverb

Tojunto is a traditional stew from Castile La Mancha, specifically from the area of Ciudad Real. Its name, the result of the union of the words todo junto, refers to the fact that all the ingredients are cooked together over a low heat in a clay pot. Sometimes it is also called tocrúo, as in Tomelloso. The main ingredients are beef, chicken, pork or partridge (often also prepared with game meat, such as rabbit or hare) and vegetables. It is also frequently flavoured with pepper, saffron or bay leaves. Traditionally, the stew is prepared in a clay pot and served hot.

On the other hand, we find tojunto in the Spanish proverbs, where it is mentioned: “Tojunto (literally all together) is written together and cooked separately”. This is explained by the fact that the meat is sautéed in a frying pan before being put into the clay pot, where it is then cooked over a low heat with the rest of the ingredients. It is also usually mixed with cold water, trying to leave a slight layer of broth when cooking. In short, it is a very simple and traditional recipe that we will now show you how to prepare.

Ingredients for the Tojunto Recipe:

  • 1 kg of potatoes
  • 800 g of beef
  • 1 onion
  • 1 red pepper
  • 2 cloves of garlic
  • White wine
  • 2 laurel leaves
  • 2 cloves
  • Saffron
  • Salt and pepper
  • Olive oil

How to Make It:

  1. Clean the meat and cut it into small pieces. Also clean the peppers and onions and cut them into cubes. Peel and chop the garlic. Then peel and dice the potatoes.
  2. Heat some oil in a frying pan and brown the meat previously cut into pieces. Season with salt and pepper. Once it is ready, pour it into the clay pot or the pot you are going to use for your tojunto with a splash of oil and sauté, on top of the meat, the onion, the garlic and the peppers.
  3. Then add the laurel, the potatoes, a few strands of saffron, the crushed cloves and a dash of white wine.
  4. Add some cold water, just enough to cover everything, cover the pot and cook over a high heat until it comes to the boil. Season with salt and pepper and lower the heat. Let it cook until the meat is tender (about 1 hour).
  5. When the tojunto is tender, check the saltiness and serve it with a good piece of bread.

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