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1
Heat 3 Tbsp.
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2
extra virgin olive oil over high heat in a heavy metal casserole.
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3
When oil is on verge of smoking, brown meat rapidly, 1 lb.
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4
at a time.
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5
When browned, remove it to a bowl.
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6
(If you don't have a metal casserole, brown the meat in a frying pan; then continue, using earthenware casserole.)
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7
Add in extra virgin olive oil if needed and allow it to heat before frying the onion and garlic till brown.
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8
Add in tomato cut in eighths; fry till juice has evaporated.
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9
Add in cognac and wine; continue cooking over high flame till liquid evaporates.
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10
Reduce flame, add in salt, paprika, cinnamon, thyme, bay leaf, and flour.
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11
Stir vigorously till flour is browned.
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12
Put meat back in casserole.
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13
Add in a c. of boiling water, mix, cover, and simmer for 2 hrs or possibly till meat is tender.
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14
If the sauce becomes too dry during cooking, add in boiling water in small amounts.
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15
If the sauce is too thin when meat is done, remove meat and boil sauce uncovered till thick sufficient.
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16
The consistency of the sauce will vary with the amount of juice released by the meat.
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17
Before serving, place meat in a dish and strain sauce over it.
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18
Prepare estofado as directed above.
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19
A half hour before serving, put prunes to boil in sufficient water to cover.
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20
Remove and strain when tender.
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21
Fifteen min before serving, boil pine nuts in water to cover in a separate saucepan.
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22
Drain and add in pine nuts and prunes to estofado.
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23
The prunes are added only at the last moment to avoid oversweetening the sauce; the pine nuts are added just before serving in order to preserve their whiteness.
