What You’ll Need
1.3 kg of beef neck (you can also use pork shoulder or another fatty cut)
2 medium onions
2 medium carrots
800 g of rice (preferably short-grain or medium-grain)
Salt – approximately 1 teaspoon per kilogram of meat
Black pepper – to taste
1 teaspoon of dry spice mix (optional, but enhances flavor)
1 teaspoon of sweet ground paprika
Vegetable oil – for frying
Boiling water
9% vinegar – 1 tablespoon per jar
Jars with lids (0.7-liter jars recommended)
Cloth or towel for bottom of the pot
Step-by-Step Instructions
1. Cut the Meat
Choose a fattier cut of beef like the neck, as it will stay moist and flavorful. Cut the meat into small chunks, about the size of a walnut, so they fit easily into jars.
2. Fry the Meat
Heat a generous splash of vegetable oil in a large pan. Add the meat and fry until it begins to brown. This step enhances flavor and helps seal in the juices.
3. Add Chopped Onions
Finely chop two onions and add them to the pan. Stir well and continue frying until the onions soften and become golden.
4. Add Carrots and Spices
Dice the carrots into small cubes and add them to the pan. Season with:
1 teaspoon of salt (or to taste)
1 teaspoon of dry spice mix
Black pepper to taste
1 teaspoon of sweet ground paprika
Continue stirring and cooking until the vegetables are soft and the meat is coated in a rich, fragrant mixture.
