Boiled Meat in Sauce: Lesso in Salsa

TOTAL TIME: 4 hr 50 min
Prep: 20 min
Inactive Prep: --
Cook: 4 hr 30 min
YIELD: 6 servings
LEVEL: Intermediate

ingredients

BROWN CHICKEN STOCK:
  • 2 tablespoons extra-virgin olive oil
  • 3 1/2 pounds chicken wings, backs, and bones
  • 3 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon black peppercorns
  • 1 bunch parsley stems
  • 2 pounds beef, top round
  • 2 carrots
  • 1 onion, halved
  • 1 rib celery
  • 2 peppercorns
  • 2 cloves
  • 8 cups water
  • Salt and pepper
  • 2 tablespoons pork fat, softened
  • 1/4 pound pancetta, finely chopped
  • 1 onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup brown chicken stock, hot, recipe follows
  • 3 large potatoes, peeled and cut into 1/4-inch dice
  • 2 red bell peppers, seeds, stems and pith removed, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 tablespoon white wine vinegar
  • 2 tablespoons capers, rinsed
  • 1 tablespoon sugar
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      In a stew pot place beef, carrots, onion, celery, peppercorns, cloves and water. Bring water to a boil, reduce heat and simmer for 1 hour and 15 minutes. Remove pot from heat, cool and strain off liquid and aromatics.

      Slice the boiled meat and season with salt and pepper. Add 1 tablespoon pork fat to a large pan, heat over medium heat and add the sliced meat and cook until browned on both sides. Set aside.

      In a large, heavy-bottomed skillet, heat the pancetta over medium heat until it releases its fat, then add the remaining pork fat and onion and brown it in the fat. Sprinkle the flour over and stir well over medium-high heat with a wooden spoon for 5 minutes.

      Stir in the hot chicken stock, then add the diced potatoes, cover, and cook over medium-high heat for 20 minutes. After 20 minutes, when the potatoes are very tender and the flavors have melded, add the reserved boiled meat to the broth.

      In a large saute pan, heat the olive oil over medium-high heat, add the garlic, and cook over medium until it is browned and softened. Stir in the peppers, vinegar, capers, and sugar, cook over high heat 1 minute, then remove from the heat. Serve the sliced meat with some of its cooking liquid and some of the pepper sauce drizzled over.

      In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to 1 month.

      Yield: 1 1/2 quarts

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      MasterChef Canada

      Get Cooking Channel on your TV.