Cap i Pota

Ingredients

• Beef head and leg (2-3 pounds, cleaned and cut into pieces)
• Onions (2 large, diced)
• Garlic (4 cloves, minced)
• Carrots (2 large, sliced)
• Potatoes (3 medium, peeled and cubed)
• Tomatoes (2 large, chopped)
• White wine (1 cup)
• Bay leaves (2)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (1/4 cup, chopped (for garnish))
• Olive oil (2 tablespoons)

Instructions

1. Begin by thoroughly cleaning the beef head and leg. Cut into manageable pieces, ensuring to trim excess fat.
2. In a large heavy pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until golden brown and fragrant.
3. Increase the heat to medium-high, and add the beef pieces to the pot. Brown the beef on all sides to develop a deeper flavor.
4. Once the beef is browned, add the sliced carrots, cubed potatoes, and chopped tomatoes to the pot. Stir well to combine all ingredients.
5. Pour in the white wine and add the bay leaves, salt, and pepper. Cover the ingredients with water, ensuring everything is submerged.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 3 hours, or until the meat is tender and easily pulls apart with a fork.
7. Once cooked, taste and adjust the seasoning as necessary. Stir in the chopped parsley just before serving to add a fresh flavor.