Pour gelatin over the 1/2 cup cold water and set aside.
In a Dutch oven brown the strip of bacon over medium heat, about 5-8 minutes.
Season the beef with salt & pepper and increase temperature to high. Add the beef cubes, brown on all sides, about 10-12 minutes.
Add the garlic, paprika, bay leaf, oregano, and thyme and cook over medium heat for about 10 minutes.
Add tomato puree and cook for 3-5 minutes more, stirring often scraping up any burnt bits from the bottom of the pan.
Add the water and bring to a boil.
Reduce heat and add the solidified gelatin mixture and simmer until beef is tender and just starting to fall apart about 3 hours leaving the pot 3/4 covered. Stir frequently.
Remove the pork side and bay leaf and add the balsamic vinegar.
Taste and season with salt & pepper. Serve with egg noodles
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