Recipes

Ingredients

• 3.3 lb (1.5 kg) beef shoulder, cut into cubes
• 7.1 oz (200 g) smoked bacon (pancetta)
• Lard for frying
• 2 onions
• 2 carrots
• 1 celeriac root
• 2.5 cups (600 ml) red wine
• 1 liter strained tomatoes (passata)
• Salt and mixed multicolored peppercorns to taste
• Vegetable bouillon powder
• Sweet smoked paprika
• Hot crushed paprika (or chili)
• Bay leaf
• Basil
• Gnocchi as a side dish

Steps

1. Wash, peel, and finely chop the onion, carrot, and celeriac.
2. Cut the beef shoulder and smoked bacon into 3-4 cm cubes.
3. Heat the lard in a pot or deep skillet over medium heat.
4. Add the chopped onion and carrot, and sauté until the onion becomes translucent.
5. Add the chopped bacon and beef, and briefly fry everything together with the vegetables.
6. Add the vegetable bouillon, salt, mixed peppercorns, sweet smoked paprika, hot paprika, bay leaf, and basil.
7. Pour in the red wine and strained tomatoes, and mix well (note: the meat takes longer to cook due to the acidity from the tomatoes, add a little water if needed).
8. Reduce the heat and let it simmer covered on low heat for 2 to 3 hours, stirring occasionally and adding water, until the meat is completely tender and fall-apart.
9. In a separate pot, cook the gnocchi in boiling salted water following the package instructions (about 2 minutes until they float to the surface), then drain them.
10. Serve the warm beef perkelt poured over the cooked gnocchi.