Eastern European meat and poultry

Recipe:

Hungarian Braised Beef with Paprika 

serves:

6 to 8

Ingredients:

Rendered pork lard or vegetable oil

Oxtail, cut into 1-inch-rounds 

Beef shoulder, cut into 1-inch cubes

Large yellow onions, 

roughly chopped

Garlic, thinly sliced

Red wine

Hungarian sweet paprika

Hungarian wax peppers, stemmed, 

seeded, and thinly sliced crosswise

Vine-ripe tomatoes, cored and 

cut into 1/2-inch wedges 

Salt and freshly ground black pepper 

Sour cream and gherkins, for serving 


1⁄2 cup 

12 oz.

2 1⁄2 lbs.

2


4 cloves

2 cups

¼ cup

4


2


Method:

1. In a large saucepan, heat the lard over medium-high. Add the oxtails and cook, turning, until golden brown, about 6 minutes. Transfer the oxtails to a bowl and return the pan to the heat. Add the beef and cook, stirring, until brown and caramelized in spots, about 12 minutes. Using a slotted spoon, transfer the beef to the bowl with the oxtails and return the pan to the heat. 

2. Add the onions to the pan and cook, stirring, until lightly caramelized, about 5 minutes. Stir in the garlic, cook for 2 minutes, then return the oxtails and beef to the pan along with the wine, paprika, peppers, and tomatoes. Bring to a boil, reduce the heat to low, and cook, covered, until the beef is tender and the sauce is reduced, about 2 1⁄2 to 3 hours. Remove the pan from the heat and season with salt and pepper. Serve the pörkölt with a dollop of sour cream and gherkins on the side.