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Rosto: recipe illustration
Meat

Rosto

Rosto is Gibraltar's meat stew, a dish slow-cooked in wine and spices and made in family kitchens across the Rock. Its creamy, fragrant sauce is traditionally served with rice or potatoes.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Pat the beef cubes dry with kitchen paper, then season them with salt and pepper.
  2. In a casserole dish, heat the oil and brown the meat over high heat in small batches until well coloured. Set aside.
  3. Thinly slice the onions, cut the carrots into rounds and crush the garlic. Fry them in the same pot for 6 minutes.
  4. Add the tomato purée and paprika, stir for 1 minute, then sprinkle over the flour and mix well.
  5. Pour in the red wine while scraping the bottom of the pot, and let it reduce by half for 5 minutes.
  6. Return the meat, add the stock, bay leaves and cinnamon. Cover and simmer gently for 1 h 30 to 2 h, until the meat falls apart.
  7. Remove the bay leaves and cinnamon, adjust the seasoning and serve piping hot with rice, sprinkled with parsley.

Variations and tips

Quick version. Use pre-cooked stewing beef and reduce the cooking time to 40 minutes.

Using what's easy to find. Replace the beef stock with a stock cube dissolved in hot water.

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Original Ecomely recipe.