Altwiener sailor’s stew, a Viennese beef and pork stew

Ingredients

• 400 g of beef shin, generously seasoned with herbs
• 400 g of pork shoulder, skinless
• a little flour
• 4 tablespoons of clarified butter (or oil)
• 80 g of smoked bacon, thinly sliced
• One medium-sized carrot
• 1 medium yellow carrot
• 150 g of celeriac
• 1 large onion
• 2 cloves of garlic
• 1 organic lemon, untreated
• 1 teaspoon of caraway seeds
• 1 tablespoon of tomato paste
• 1 teaspoon of paprika
• 250 ml of red wine
• 500 ml of beef (or chicken or vegetable) broth
• One bunch of fresh marjoram
• One bunch of flat-leaf parsley
• One bay leaf
• One sprig of rosemary
• 125 ml of sour cream
• A pinch of sugar
• 1 to 2 tablespoons of softened butter
• salt, pepper (freshly ground)

Wash and dry the beef and pork, trim any excess fat, and cut them into 3 to 4 cm cubes.

Dice the bacon into small pieces; peel the carrots, yellow carrots, and parsnips, and dice them into 1 cm cubes; finely chop the garlic and onion.

Zest the lemon and squeeze out the juice.

Finely grind the caraway seeds in a mortar, then mix them with the garlic and a pinch of salt to form a paste.

Remove the marjoram leaves; separate the parsley leaves from the stems and finely chop the stems.

Melt the clarified butter in a saucepan; season the meat cubes with salt, dredge them in flour, and brown them for 5 to 6 minutes on all sides, then remove them.

Sauté the onion and bacon in the fat until softened, then add the vegetables and tomato paste and cook for a few minutes.

Sprinkle with paprika, add a pinch of sugar, deglaze with red wine, and let it reduce by half.

Pour the in the broth, add the rosemary, parsley stems, bay leaf, and garlic and caraway paste.

Return the meat to the pot, bring to a boil, and season with pepper and a little lemon zest.

Cover and let simmer for about 1 hour, or until the meat is tender.

Remove the heat, discard the rosemary and bay leaf, then season with salt, pepper, chopped parsley, marjoram, a little lemon juice, and, if needed, sugar.

Add the sour cream and, if necessary, bind the sauce with the roux.

Bring the broth back to a simmer and adjust the seasoning as needed.