Andujar Recipes

Choto leg

 

Description

​

Another extraordinary dish for the good meat lover.

 

Ingredients

​

• 1 leg of choto

• White wine, if possible Jerez

• 1 ham knuckle

• 1 orange peel

• Thyme

• Rosemary

• Peppercorns

• Chilli

• 2 heads of garlic

• 1 large onion

• 2 leeks

• 1 carrot

• 1 sprig of celery

• Nutmeg

• Lard

• Salt

​

Preparation

​

It cleans the leg very well. In a suitable container it is placed with the wine, the knuckle, the orange peel, the thyme and the rosemary, the pepper, the chillies, the whole garlic, the leeks onions, and chopped carrots, the celery, the salt, and the nutmeg (little).

​

Everything is put on the fire where it will boil an hour and a half, covered with water. Once the leg is done, it is put in the oven and gratin, previously smeared with lard (little). Once gratinated, it is boneless (without losing the leg its shape), it is cut into fillets and these are placed in a fountain following the leg line. The dish will be garnished with mashed potatoes, and the sauce will be served separately in a sauce boat.