3-1/4 lbs braising beef (e.g. flank)
Sea salt, to taste
1-3/4 lbs potatoes, peeled and cut into chunks,
4 oz pork fat (traditionally salted fat, but fatback will do fine)
1-2 tsp spicy hot paprika, to taste
Cut the meat into lean serving pieces of about 7 or 8 oz each. Cut the fatback into fine slices and lay it over the meat.
Cover with water, sprinkle lightly with salt and braise slowly. When the meat is almost ready -- tender enough to stick a fork into it -- add the potatoes and leave to boil until they are cooked and the sauce has thickened slightly. Put the meat in the center of a heated serving dish, surround with the potatoes and sprinkle generously with spicy paprika and chunky salt crystals (quantities are a matter of taste).
Recipe courtesy of Spain GourmeTour magazine