If the idea of eating horse bothers you, you can use beef instead -- it won't be quite as rich in iron, but will still be very good.
Prep Time: 35 minutes
Cook Time: 2 hours
Total Time: 2 hours, 35 minutes
- 2 pounds (1 k) horsemeat, cut from the rump, or beef if you must
- 2 sticks celery
- 2-3 carrots
- 1 large onion
- 4 cloves
- A dozen coriander seeds
- 1 bay leaf
- 1 clove garlic
- 2 ounces (50 g) lard or porkback fat
- 1/4 cup olive oil
- 1 bottle full bodied, dry red wine - Purists call for Reiciotto Amarone or Valpolicella Superiore, but a less expensive red will work just as well
- Salt & Pepper to taste
- 1 tablespoon butter kneaded in flour
- Paprika to taste (2-3 tablesoons, not too strong)
Pat the meat dry (reserve the vegetables and the marinade), flour it, and brown it in the oil, in a pot over a brisk flame. Add the vegetables, and when they've cooked for a few minutes, pour the marinade over the meat. Reduce the heat to a simmer and cook for about three hours. Once the meat is done, remove it to a platter and blend the sauce.
Return the sauce to the fire, thicken it with the butter-flour ball, and season it to taste with paprika. Pour the sauce over the meat and serve, with polenta and the side dishes you prefer.
The wine? Amarone or Valpolicella Superiore, or a Cabernet-Merlot blend along the lines of Valcalepio.