Calandraca

Ingredients for 4 servings:

• 800 g beef
• 20 g curing salt
• 5 g sugar
• 400 g potatoes
• 2 carrots
• 200 g celeriac
• 1 m.-sized onion(s)
• 2 garlic cloves
• 2 tbsp flour
• 1 jar white wine, dry
• 100 g tomato paste
• 2 cloves
• Clarified butter
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest period approx. 7 days; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 7 days 3 hours

Stew of the Trieste sailors

Mix the curing salt and sugar and rub it into the meat. Vacuum-seal the meat or place it in a freezer bag and cure it in the refrigerator for a week, turning it daily. Boil the cured beef in water for one hour, remove it from the broth, drain well, and cut into bite-sized pieces. Coat it in flour and fry it in clarified butter. Reduce the heat and add the chopped onion, garlic cloves, finely chopped vegetables, and tomato paste; fry until browned. Deglaze with white wine and reduce. Pour in a little cooking broth and add the peeled and diced potatoes, season with cloves and pepper, and simmer covered for 75 minutes. Add a little more cooking broth to the stew if desired. Season to taste with salt and pepper. If you want the stew to be spicy, you can add a chopped chili pepper.