-
1
In a stew pot place beef, carrots, onion, celery, peppercorns, cloves and water.
-
2
Bring water to a boil, reduce heat and simmer for 1 hour and 15 minutes.
-
3
Remove pot from heat, cool and strain off liquid and aromatics.
-
4
Slice the boiled meat and season with salt and pepper.
-
5
Add 1 tablespoon pork fat to a large pan, heat over medium heat and add the sliced meat and cook until browned on both sides.
-
6
Set aside.
-
7
In a large, heavy-bottomed skillet, heat the pancetta over medium heat until it releases its fat, then add the remaining pork fat and onion and brown it in the fat.
-
8
Sprinkle the flour over and stir well over medium-high heat with a wooden spoon for 5 minutes.
-
9
Stir in the hot chicken stock, then add the diced potatoes, cover, and cook over medium-high heat for 20 minutes.
-
10
After 20 minutes, when the potatoes are very tender and the flavors have melded, add the reserved boiled meat to the broth.
-
11
In a large saute pan, heat the olive oil over medium-high heat, add the garlic, and cook over medium until it is browned and softened.
-
12
Stir in the peppers, vinegar, capers, and sugar, cook over high heat 1 minute, then remove from the heat.
-
13
Serve the sliced meat with some of its cooking liquid and some of the pepper sauce drizzled over.
-
14
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
-
15
Add all the chicken parts and brown all over, stirring to avoid burning.
-
16
Remove the chicken and reserve.
-
17
Add the carrots, onions, and celery to the pot and cook until soft and browned.
-
18
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
-
19
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
-
20
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
-
21
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
-
22
Stir the stock to facilitate cooling and set aside.
-
23
Refrigerate stock in small containers for up to a week or freeze for up to 1 month.
