Gulasch

Heat the oven to 150°C. Cut the beef shin into 4 cm cubes and brown it hard in the lard in a heavy ovenproof casserole, in batches, and set it aside. Take the time to get it properly dark.

Thinly slice the onions and cook them in the same fat over medium-low heat for 30 minutes, until collapsed and deep gold. A kilo looks absurd and cooks down to almost nothing — they are the sauce.

Crush the garlic and add it, then pull the pan off the heat before stirring in both paprikas. Paprika burns in seconds over a flame and turns bitter.

Crush the caraway seeds in a mortar. Return the pan to the heat, add the tomato paste, the caraway seeds and the dried marjoram and cook for 1 minute.

Pour in the wine, scrape the base and reduce by half.

Return the beef with the stock and bay. The liquid should barely cover it.

Cover and cook in the oven for 2 to 2.5 hours, until the beef falls apart under a spoon.

Stir in the vinegar and season with salt and freshly ground black pepper.