Braised Beef (Vaca Estofada)

Ingredients

• 1 piece beef (chuck or brisket)
• tocino (salt pork or lard)
• 3–4 cloves garlic
• 1 sprig thyme
• 1 sprig bay leaf
• 2–3 whole onions
• 1 sprig tarragon (estragón)
• 1 teaspoon black pepper
• 1 whole lemon
• salt
• 1–2 cups red wine (good quality)

Instructions

1. Select a good cut of beef and beat it thoroughly with a mallet. Lard it with thin strips of tocino (salt pork) and small pieces of garlic.
2. Prepare a marinade (adobo) with thyme, bay leaf, onions, tarragon, cracked black pepper, and lemon slices. Place the beef in this marinade and leave it overnight.
3. The next morning, remove the beef and pat it dry. Rub it all over with special salt. Heat a large earthenware pot over a good flame and sear the beef on all sides until browned.
4. Transfer the seared beef to a large earthenware pot (puchero) lined with a bed of tocino (salt pork). Pour in the red wine and the strained marinade to just cover the level of the meat. Cover and braise over low heat, allowing the sauce to reduce and thicken gradually.
5. Once the sauce has thickened and the meat is very tender, skim off excess fat from the surface. Serve the beef whole or in slices with the reduced sauce.