A simple, rustic delicious stew you must try! Serves 4
Using a heavy based pan, fry the seasoned joints on a high heat in the olive oil making sure to brown both sides well. This should take around 10 minutes. Take the well browned joints out of the pan and fry the onions on a medium heat until translucent and tinged with brown. Add the garlic and fry for another minute, followed by the celery. Add the joints of meat and fry in the mixture stirring well. Reduce the heat and add the Sazon seasoning followed by a good dash of salt and pepper. Add the carrots and the chicken stock with the thyme. Cover and summer for up to 2 hours until the meat is tender and falling away from the bone. Make sure to periodically check the stew so that it does not dry out - add a little water if necessary.
When ready to serve, take the joints out of sauce and simmer just the sauce for 5 minutes with the truffle slices and juice. Serve by spooning sauce over each joint and spoon some carrots along side. Serve with pasta or rice.