own fat in a deep braising pan or
earthenware dish. Add 2 sliced
onions, about ¾ pint of tomato
purée, either freshly made, or from
2 tablespoons of concentrated
tomato paste thinned with water or
stock, 4 whole carrots, 2 whole
turnips, a large piece of orange
peel, a piece of lemon peel and a
glass of Burgundy. Cover the pan
and simmer very slowly indeed for
about 8 hours. (The dish can be left
in the oven all night at Regulo 1 or
2.)
The sauce will have the
consistency almost of jam, the
meat should be so soft it will fall