1 pound beef shoulder, cut into 2-inch-thick pieces
4 carrots, alternately sliced on the bias in a "roll cut"
3 stalks celery, roughly chopped
1 onion, roughly chopped
1 bottle red wine
8 cups beef stock
3/4 cup olive oil
1 1/2 tablespoons fresh parsley, blanched in boiling water, then shocked in ice water
1 tablespoon smoky paprika
1/2 tablespoon ground cumin
1/2 tablespoon red wine vinegar
9 cloves garlic
1 1/2 dried red chiles
8 ounces fingerling potatoes
1 cup chickpeas, soaked overnight
2 carrots, alternately sliced on the bias in a "roll cut"
Salt and freshly ground black pepper
1/2 head green cabbage, cut into 1-inch-thick slices
8 ounces Spanish chorizo
8 ounces blood sausage
1/2 cup fresh cilantro
1/2 cup fresh mint
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