Disguised Mad Flesh

Components

• 1.5 kg of tender coxon cut into pieces
• Three onions
• Three garlic cloves
• 1 cup of white wine vinegar (tea)
• One liter of heated water
• Three bay leaves
• 2 tablespoons of dried oregano
• oil according to preference
• Add salt and ground pepper gradually, adjusting to taste.
• assorted fresh herbs to serve, adjusted to taste

Setup phase

1. Take the meat out of the refrigerator and let it sit at room temperature for 15 minutes before beginning preparation – it should not be frozen when placed in the pan. Peel the garlic cloves.

1. Divide the soft coxon into three pieces and trim off any extra fat to ensure it fits well in the pan. Season the meat with salt and pepper according to your preference.
2. Place the pressure pan (without the lid) over medium heat. As it heats, add water and 2 tablespoons of olive oil, then put in a piece of meat and brown it on all sides—turn it using tongs only when it releases from the bottom of the pan. Move the browned piece to a serving dish and repeat the process with the remaining two pieces of meat, adding a bit of oil each time.
3. Pour in some hot water and use a spatula to scrape the bottom of the pan to loosen the burnt bits, which add flavor to the broth. Place the three pieces of meat back into the pan and cover them with the remaining hot water. If the water doesn’t cover at least half of the meat, add more. Then, add the bay leaves, garlic cloves, 2/3 cup of vinegar, and half a tablespoon of salt.
4. Place a lid on the pan and raise the heat. Once it begins to whistle, reduce the heat and continue cooking for an additional 40 minutes. Turn off the heat and allow the steam to escape completely before removing the lid.
5. In the meantime, peel the onions, cut them into halves, then separate the layers. Place them in a bowl and season with oregano and chili pepper according to your preference.
6. Soak the onion in 3 cups of hot baking broth, combine the remaining vinegar, and let it sit at room temperature—this not only allows the flavors to meld but also softens the onions and reduces their sharpness.
7. On a board, use two forks to shred the hot pieces of meat. Move them to a bowl and mix with the remaining baking broth – this broth helps keep the meat moist. Cover and place in the refrigerator to chill.
8. When cooled, combine the meat with the sautéed onions and broth. Allow the shredded meat to soak up the flavors for a minimum of 30 minutes before serving. Drizzle with olive oil and garnish with fresh herb leaves.

Scheduling

You can keep the seasoned beef, along with the onion and broth, in the fridge for up to 2 days before serving—the longer the meat soaks in the broth, the more flavorful it becomes. However, be careful: the shredded meat should be cooled before combining it with the onion sauce. If it’s hot, it will absorb the sauce and end up dry.