- Leave the meat out of the fridge, for 1-2 hours before cooking.
- Use kitchen paper to absorb meat’s wetness.
- Put the flour in a small pan, add salt and pepper and mix. Put the meat, one by one, on this mix, until thoroughly covered.
- In a wide, short and nonstick pan, put olive oil in strong heat and place the meat slices one by one (maximum 3-4 slices at the same time) until they are fried (3-4 minutes) and produce a thin crust.
- Remove to a bowl or pan and follow the same procedure with the rest of the meat (add more olive oil if, while frying, more is needed).
- After frying the meat, reduce heat and sauté the garlic cloves for half a minute.
- Add the Balsamico and the wine and leave on heat for about half a minute.
- Again, put the meat in the pot, spreading them along its surface in piles.
- In a spangle, put parsley, rosemary and marjoram, tie them with a cord and put in the pot with the meat.
- Let the stew simmer in very low heat (so that it won’t stick on the pan’s bottom) for 1 hour, mixing every 20 minutes, until sauce stiffens and meat is sheared off with a fork.
- Before serving, leave the sofrito rest for about 20 minutes. Garnish with finely chopped parsley and ideally accompany with rice, fries or mashed potatoes.
(*If more than 3-4 slices are put in the pan, olive oil heat will drop and slices will release their liquid, which will make them tasteless)