Components
- Un kilogramo
- 400 grams of bubble potatoes (approximately 15 pieces)
- Two carrots
- Half an onion
- Two garlic cloves
- One tablespoon of tomato extract
- 2 tablespoons of all-purpose flour
- 3 tablespoons of red wine vinegar
- 1 liter of water at boiling temperature
- extra virgin olive oil
- Two bay leaves
- 1 teaspoon of ground cumin
- Half a teaspoon of colorau
- A quarter teaspoon of ground cinnamon
- Add salt and ground pepper as needed to suit your taste.
- 4 sprigs of parsley
Setup phase
- Cut the acem into cubes approximately 3 cm in size and season with 1 teaspoon of salt and pepper to taste. Peel and thinly slice the pike onion and garlic.
- Place a large pot over medium heat. As it heats, add water and one tablespoon of olive oil, then add the meat cubes in batches—adding all the meat at once will lower the pan’s temperature and cause the meat to cook in its own juices rather than brown. Once the meat is golden, move it to a bowl and repeat with the remaining pieces, adding olive oil to the pan before each batch.
- Reduce the heat, pour in one tablespoon of olive oil, add the onion, season with a pinch of salt, cumin, colorau, and cinnamon, then sauté for 2 minutes until softened. Stir in the garlic, tomato paste, and bay leaves, cooking for another minute. Incorporate the flour and mix thoroughly — the flour helps thicken the meat broth.
- Pour in vinegar and thoroughly scrape the bottom of the pan to dissolve the burnt bits, as they add extra flavor to the sauce. Add hot water, season with one teaspoon of salt, add the meat, and stir gently.
- Cover the pan partially and cook for approximately 1 hour and 20 minutes, or until the meat is tender. In the meantime, get the other ingredients ready.
- Using a vegetable brush, thoroughly clean the potatoes. Slice each potato in half lengthwise. Peel the carrots, cut them lengthwise in half, then slice each half diagonally into approximately 1 cm pieces. Rinse, dry, and finely chop the parsley.
- Uncover the pan, add the potatoes and carrots, stir gently, and raise the heat. When it starts boiling, reduce the heat, cover, and cook for approximately 30 minutes, or until the vegetables are tender.
- Switch off the heat, combine the sausage, and then serve.
