Hungarian Braised Beef with Paprika

• servings: 8 servings
• total time: 4 hours

Ingredients

1⁄2 cup rendered pork lard or vegetable oil

12 oz. oxtail, cut into 1-inch-rounds (have your butcher do this)

2 1⁄2 lb. beef shoulder, cut into 1-inch cubes

2 large yellow onions, roughly chopped

4 cloves garlic, thinly sliced

2 cups red wine

1⁄4 cup Hungarian sweet paprika

4 Hungarian wax peppers, stemmed, seeded, and thinly sliced crosswise

2 vine-ripe tomatoes, cored and cut into 1/2-inch wedges

Kosher salt and freshly ground black pepper

Sour cream and gherkins, for serving

Directions

instruction 0

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.

instruction 1

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.