The sukalki is a dish made with meat and potatoes.

The meat has to be sauteed first to create a protective layer, this way it doesn´t lose its juices during the cooking.

During the summer, the sukalki forms part of all the towns partys. They make competitions to elaborate the best dish of sukalki involving entire families, groups of friends, txokos components and gastronomic societies, in short, all those who love Basque cuisine.

The uniqueness of the act is to make a collective event, staged outside the home, which incorporates quality products in order to create exquisite dishes. The competition is part of the beauty of the act and the effort to improve the quality of the dishes is evident each year. 

For 4 people

  • 2 red onions
  • 1 green pepper
  • Half leek (optional)
  • 1 small carrot
  • Pulp of chorizo peppers
  • 1-1,5 kg Zancarron beef
  • 1 glass of white wine or splash of cognac
  • 1,5 kg potatoes
  • olive oil and salt

Chop and fry the onions.

Add a chopped green pepper, half leek and the carrot. Once everything is poached add the chorizo peppers that you should have soaked in watter since the day before. Fry for a while.
Add the beef choped in big pieces. Fry to seal the meet and add the wine or cognac. Boil

In a pressure cooker estimate half and hour in a pot, 3 hours until the meat is tender. Generally it is not necessary to add water because the meat release it own juices , if you have to add water add the minimum necessary.

Remove the meat and grind the vegetables. Clean the meat of the fat and nerves and chop it in smaller pieces. Put again in the pot.

Cut the potatoes the size of golf balls, puncture them with a fork. Add to the pot and boil everything slowly. When the potatoes are half cooked add the salt.

Let it rest for 10-15 minutes.

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