Everything you’ll need to make Sofrito:
- 1.3 kg beef (chuck tender, knuckle, or round steak)
- 3 tbsp flour
- 1/3 cup olive oil
- 1/2 cup wine vinegar
- 1 cup dry white wine
- 4-5 garlic cloves (minced)
- 1 bunch fresh parsley (minced)
- Salt and freshly ground black pepper
Instructions:
- Allow the beef to come to room temperature before cooking. Pat it dry with paper towels to remove excess moisture.
- Using a sharp knife, cut the beef into slices about 1 cm thick.
- Lay the beef slices on paper towels to absorb any remaining moisture.
- On a plate, combine the flour, salt, and pepper, and mix them together with a spoon.
- Dip each slice of beef in the flour mixture, coating all sides. Gently shake off any excess flour.
- In a large, heavy-bottomed pot or deep frying pan, heat the olive oil over medium-high heat.
- Fry the floured beef slices in batches, placing them in the hot oil to brown on both sides. Each side should take about 3 minutes to achieve a golden, slightly crispy exterior.
- Remove the browned slices and set them aside on a plate to cook the next batch.
- Lower the heat and add the minced garlic and half of the parsley to the pan.
- Stir for a few seconds until the garlic releases its fragrance, being careful not to let it brown.
- Pour in the vinegar to deglaze the pan and let it evaporate for a few moments.
- Add the white wine and let it reduce by half.
- Return the browned beef slices to the pot, arranging them in a single layer.
- Add hot water or, preferably, beef broth until the beef is partially covered.
- Cover the pot and let it simmer for about 40 minutes, or until the beef is tender.
- Towards the end of cooking, add the remaining parsley and check the seasoning, adjusting with salt and pepper as needed.
- Let the sauce simmer for an additional 10 minutes to thicken and absorb the flavors of the parsley.
- Serve your sofrito with mashed potatoes, fluffy rice, or crispy French fries.
Enjoy!
Source: Argiro Barbarigou
