Apparently, being pregnant with this kind of sickness, plus being traumatized by my son’s not willing to eat for days are not tough enough to knock me down. Because we’ve just bought a house. Meaning God is going to manipulate my empty soul so I will start packing and moving.
Ingredients (serves 6-8):
1 lb beef shin, cut into large pieces
6 carrots, peeled and cut into large pieces
4 tomatoes, cut into wedges
2 onions, cut into slices
2 cups diced celery
1/2 cabbage, thickly sliced
5 cups beef broth
5 cups water (or more to cover the vegetables when cooking)
1/2 cup tomato paste
2 bay leaves
1 tablespoon dried basil
1 teaspoon paprika
2 tablespoons freshly ground pepper
2 large potatoes, peeled and cut into cubes
3 tablespoons brown sugar
2 tablespoons white wine vinegar
salt to taste
Boil the beef shin for 10 minutes. Rinse it under cold water and drain it well.
In a large pot, put in beef and all remaining ingredients, except potatoes, brown sugar, white wine vinegar and salt. Boil for 20 minutes. Reduce heat to low, and simmer for 1 1/2 hours, until beef is tender.
Add potatoes, and cook until tender, around 15 minutes.
Stir in brown sugar and vinegar. Taste to adjust the sweet and sour balance. Season with salt before serving.