Instructions

1. Peel and chop the potatoes (if you like) and let them soak in water for an hour.
2. Cut the meat across the grain into large 3cm thick slices.
3. Rub the meat with the salt, vinegar, pepper, and a tablespoon of the rendered fat, and let it marinate while you do the rest.
4. Chop the celery, onions, parsley, and garlic, and keep them standing by.
5. Heat the rest of the fat in a large pot.
6. Dredge the meat in flour, and sear it in the hot fat until it is a little brown at some parts, but not really cooked.
7. Add the rest of the flour and the pine nuts, and let them sizzle a little.
8. Add the onions and celery, and toss them a bit until they start to give up a little of their water.
9. Then add the garlic and parsley.  Toss for a few seconds.
10. Drain and then add the carrots and potatoes.
11. Add just enough fresh water to cover everything.  This should be about a liter more or less.
12. Add the rest of the seasonings and the vinegar.  Stir gently.
13. Bring to a boil, and then cover and turn the heat down to low.
14. Simmer for at least an hour and a half, perhaps 2 hours.

Serving Tips