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Meat to the mother-in-law. Meat stew with a spicy touch

Meat to the mother-in-law. Meat stew with a spicy touch

people icon For 4 euro icon € 3.2 /pers. calories icon 227 kcal/100g


  • 600g. lean pork
  • 2 tablespoons of spices to taste for kebabs
  • 2 carrots
  • 2 onions
  • 4 cloves of garlic
  • 2 cayennes (optional)
  • 300 ml. of white wine
  • 300 ml. of water
  • 2 teaspoons of spice mix
  • 120 ml. extra virgin olive oil
  • Salt and freshly ground black pepper (to each household’s taste)
  • Accompaniment: French fries

The recipe that we bring you today is one of the most traditional in the gastronomy of Jaén . In itself, it is a portion that is usually served in bars, where it is embroidered, but in this case we will show you how to make it at home.

The type of meat used is pork and both ham and loin can be used, which is seasoned with a special kebab dressing. It is then cooked in white wine and a vegetable sauce that is crushed so that it is very tender.

The result is somewhat spicy and that is why it has that name, as the saying goes ” it stings more than the words of a mother-in-law .” You are encouraged to prepare it at home, for your mother-in-law or for the whole family.

How to prepare meat for mother-in-law

  1. We will prepare the meat the day before, cutting it into bite-sized cubes. We then season it with a mix of dry herbs/spices that you choose, to your liking. I have used this combination: oregano, thyme, rosemary, savory, basil and cumin.
  2. The next step will be to add a good splash of extra virgin olive oil and then mix everything very well. We will leave it overnight in the refrigerator, macerating for at least 8 hours.
  3. The next day, we brown the meat in a pan with a sheet of extra virgin olive oil. We remove and reserve on absorbent paper.
  4. We peel the carrots and cut them into slices. Chop the onion into brunoise and finely chop the garlic.
  5. In a saucepan, and using the same oil used to fry the meat, sauté the vegetables over medium-high heat. We add the cayenne peppers. We pour the wine, mix and continue cooking over high heat.

Cooking the stew and final presentation

  1. Season the meat with salt and pepper and add it to the casserole. Pour in the water, cover the pot and cook over low heat for 35-40 minutes, until the meat is very tender.
  2. After time, we remove the meat. We blend the sauce from the casserole, resulting in a slightly thick sauce. We add the meat again, mix well and cook everything together for a couple of minutes.
  3. We serve it on the table very hot, and accompany it with a good artisan bread, so as not to stop savoring the sauce. It is a traditional recipe, easy to prepare and always a hit on the table.

You can see all the photos of this  recipe step by step  in this album. Don’t miss any details and you’ll end up with mother-in-law meat, which even your own mother-in-law will love.

Tips for a meat to the mother-in-law

  • The ideal accompaniment to this wonderful dish, as a garnish, would be some French fries or white rice . This stewed meat can also be a good appetizer, as a first course or for a snack to share.
  • One of the peculiarities of this recipe is the previous dressing that we apply to the meat. You can use the mix of herbs/spices that you like the most. What I do recommend is that you use a balanced mixture, so as not to overdo it with a certain flavor and then ruin the final result.
  • When choosing the cut of meat, I decided on a whole piece of pork loin (cleaned of fat), which adapts well to this type of recipe. Other lean cut options can be the sirloin part of the shoulder. They are all cuts with little fat, which makes them healthier.
  • Another tip is to make sure you have bread when making it because the sauce is finger-licking good and it is better to dip bread than to wet our little hands.

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