- 6 to 7 pounds cooked meats (such as leftover roast turkey, roast pheasant, capons, roast beef, roast leg of lamb, pork or veal chops, roast pork, and perhaps some stewed meats)
- 3 tablespoons olive or vegetable oil
- 2 large onions, chopped
- 8 medium tomatoes, chopped
- 1 (32-ounce) jar mixed pickles, chopped
- Reserved juice from meats
- 3 pounds potatoes, peeled and quartered
- 18 eggs, hardboiled
- 6 tablespoons sugar
- 2 teaspoons powdered mustard
- Vinegar from pickles
- 1 cup white wine
- 3 cups rice
Remove any bones from the meats and cut into 1-inch square pieces. Set aside. Heat the oil in a large pot over medium heat and saute the onion until slightly golden. Add the tomatoes and let cook until the liquid has evaporated. Add the pickles and the chopped meats. Mix well, cover, and cook over low heat for 10 minutes to blend flavors. Add reserved juices and enough water to barely cover meats. Place potatoes over meats, cover, and cook until potatoes are done (about 20 minutes).
While O Diablo is cooking, peel the eggs and separate the yolks from the whites. Mash the whites with a fork and add to the pot. Mash the yolks and mix with the sugar and the powdered mustard. Add enough of the vinegar from the pickle jar to forma paste (about 1/2 cup). When the potatoes are done, thicken sauce in pot with the egg yolk mixture. Cook 5 minutes more. Add white wine; increase the heat and bring to a boil. Cook another 3 minutes. Remove from heat and let it set, covered, until dinner is served.
Cook rice according to package directions. When ready, reheat O Diablo and serve with rice. Some prefer this dish with bread instead of rice to sop up the juices; either way, it is delicious.
Prepare this dish in the morning so that the flavors will have melded by dinnertime. The leftovers of this dish will keep up to 2 weeks in the refrigerator.