Components
- 1 kg of tender coxon in pieces
- Two onions
- Three garlic cloves
- 70 grams of diced bacon (approximately 1/2 cup [tea])
- 2 tablespoons of tomato paste
- 2 tablespoons of Worcestershire sauce
- 3 tablespoons of all-purpose flour
- 5 tablespoons of olive oil
- 4 cups of water (tea)
- Broth made from half a lemon
- 1/4 cup of parsley leaves
- Add salt and ground pepper as desired.
Setup phase
- Slice the tender coxon into steaks approximately 1.5 cm thick. Then cut the steaks into strips, and the strips into 1.5 cm cubes. Place the cubes in a bowl, season with 2 teaspoons of salt and ground pepper to taste, and leave at room temperature while you prepare the other ingredients — the meat should not be cold when it goes into the pan.
- Peel and finely slice the onion and garlic. In a pot, heat slightly over 1 liter of water on medium heat.
- Heat a large pot over medium heat. As it warms, add water with one tablespoon of olive oil and brown about a quarter of the meat, avoiding adding all the meat at once to prevent cooling the pan and causing the meat to cook in its own juices instead of searing. Cook the meat until tender for about 2 minutes, turning to brown the pieces evenly. Move the browned meat to a bowl and repeat the process with the remaining meat, adding olive oil as needed for each batch.
- Maintain the pan over medium heat, add water with one tablespoon of olive oil, and include the bacon. Stir for approximately 3 minutes until it begins to brown. Incorporate the onion, season with a pinch of salt, and sauté until it softens. Add the garlic and cook for 1 minute to release its aroma.
- Incorporate the tomato extract and stir for 3 minutes until a light toast forms at the bottom of the pan, enhancing the broth’s flavor. Then, add the flour and stir for 1 minute until it forms a paste, which helps to thicken the broth.
- Sauté with English sauce and lemon broth, stirring thoroughly. Gradually add the hot water, using a spatula to break up any flour clumps and scrape the browned bits from the bottom of the pan. Season with a pinch of salt, return the meat to the pan, and combine everything well.
- Once it begins to boil, reduce the heat and simmer for 30 minutes, stirring occasionally, until the meat is tender and the broth has thickened a bit. In the meantime, wash, dry, and finely chop the parsley.
- Extinguish the heat and stir in the chopped parsley. Serve alongside rice, fried banana, cabbage, and poached egg.
