Cooking time: 1 hour
In a large pan, use a little oil to gently cook the onion until soft and golden.
Meanwhile, toss the meat in the seasoned flour.
Remove the onion from the pan and set aside, add a little more oil to the pan.
Over a high heat, brown the meat in batches until well coloured.
Lower the heat and return the onion to the pan, along with all the meat, cumin, paprika, garlic and chilli if using. Mix well and cook for a further 5 minutes.
Add the sherry and the stock, cover the pan and simmer for 90 minutes or until the meat is tender and can be pulled apart. At the end of the cooking time, adjust the seasoning and boil rapidly to reduce the sauce to a thick consistency.
Serve with crusty bread and slivers of pickled cornichon.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.