Escabeche (Spanish Pickled Meat)
Escabeche is a traditional Spanish dish famous for its pickling technique. The meat and vegetables, braised in a vinegary brine, create a perfect harmony. The history of escabeche dates back to ancient times when preservation was the primary goal. Today, it is known as a special dish of Spanish cuisine, served cold or at room temperature.
Ingredients for this recipe
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Preparation Steps
1
Slice the chicken or pork thinly and season both sides with salt.
2
Heat olive oil in a skillet over medium-high heat. Sear the meat on both sides until golden brown. Set aside.
3
Slice the onions into rings, cut the carrots into thin rounds, and finely chop the garlic.
4
In the remaining olive oil, sauté the onions, carrots, and garlic until softened.
5
Add the bay leaves, black peppercorns, and Hungarian sweet paprika. Stir well to combine.
6
Pour in the white wine vinegar and water, then bring the pickling liquid to a boil.
7
Return the meat to the pot, reduce heat to low, and simmer for 20-25 minutes to allow the flavors to meld.
8
Let it cool completely, then transfer the meat and liquid to an airtight container. Refrigerate for at least 24 hours.
9
Serve cold or at room temperature with fresh bread or a salad.
