Ingredients
- 3 tablespoons of rendered pork fat
- 2 shallots, finely chopped
- 2 tablespoons of vibrant paprika
- 1 pound of tender beef chunks
- a pinch of salt
- and a sprinkle of freshly ground black pepper
- ½ of a small can of tomato paste
- 7 ounces of pure water
- 4 cloves of garlic, crushed
- 1 teaspoon of earthy cumin
- 1 tablespoon of fragrant dried marjoram
Step 1
In a cozy pot, let the lard slowly melt over the flames. Toss in the onions and let them dance until they turn a lovely brown hue, which should take around 15 minutes. Take the pot off the heat, sprinkle in the paprika, and give it a swift whirl to mix with the onions and avoid any accidental burning.
Step 2
Now, it's time for the star of the show - the meat! Pop it into the pot and crank up the heat. Give it a good stir until it's evenly browned on all sides, this step usually takes 5 to 10 minutes. Season with a generous pinch of salt and pepper. Next, introduce the tomato paste and stir until everything is nicely coated. Pour in some water, toss in the garlic and cumin, then bring down the heat to a gentle simmer. Cover the pot and let it work its magic, stirring every now and then, until the meat is melt-in-your-mouth tender, at least an hour and a half.
Step 3
As the dish slowly simmers away, sprinkle in the fragrant marjoram and let it infuse for an additional 10 minutes. Enjoy the tantalizing aroma and get ready to savor this hearty meal!
Extra Tips & Suggestions
- Keep your ingredients fresh by storing them in airtight containers, ensuring they retain their flavors and textures for longer periods.
- For perishable items like meat and dairy, make sure to store them in the refrigerator at the right temperature to prevent spoilage.
Reviews
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