Tzigoiner

Tzigoiner (Trentino Smoked Beef Stew)

Tzigoiner is a rustic smoked beef stew from the Val Pusteria in South Tyrol, where Ladin and German traditions meet Italian. Cured beef (typically speck or smoked beef) is slowly braised with root vegetables, juniper, and red wine until meltingly tender.

Prep

20 min

Cook

180 min

Total

200 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •800 g (1¾ lb) smoked beef (brustapfsel or speckfleisch), cured/smoked beef shank or shoulder; substitute corned beef brisket if unavailable outside Trentino
• •2 whole (2 medium) yellow onions, halved and thinly sliced
• •2 whole (2 medium) carrots, cut into 2 cm chunks
• •2 stalks celery, cut into 2 cm chunks
• •1 whole (1 small) leek, rinsed and sliced
• •250 g (8 oz) savoy cabbage, roughly chopped
• •2 whole (2 medium) waxy potatoes, peeled and cut into chunks
• •250 ml (1 cup) dry red wine, Lagrein or other South Tyrolean red preferred
• •500 ml (2 cups) beef stock, homemade or low-sodium
• •2 whole bay leaves
• •4 whole juniper berries, lightly crushed
• •1 tsp black peppercorns
• •15 g (1 Tbsp) lard or butter, traditional cooking fat
• •salt, to taste, go easy — the cured beef is already salty; taste at the end before adding
• •15 g (¼ cup) fresh parsley, chopped, for finishing

Steps

1. 1 Soak the smoked beef in cold water for 4–6 hours (or overnight in the fridge), changing the water once. This draws out excess salt from the curing. Drain.
2. 2 Pat the beef dry and cut it into 4 cm (1½-inch) cubes.
3. 3 In a heavy Dutch oven, melt the lard or butter over medium heat. Add the onions and cook gently for 6–8 minutes until soft and translucent but not browned.
4. 4 Add the beef cubes and sear on all sides, about 2–3 minutes per side. The meat will not brown much because of the cure; that is normal.
5. 5 Add the carrots, celery, leek, juniper berries, peppercorns, and bay leaves. Stir for 2 minutes to coat in the fat.
6. 6 Pour in the red wine and scrape the bottom of the pot to lift any stuck bits. Let the wine reduce by half, about 5 minutes.
7. 7 Add the beef stock. It should nearly cover the meat; top up with a little water if needed. Bring to a simmer.
8. 8 Cover partially with a lid and simmer gently on low heat for 90 minutes. Do not boil — a slow simmer keeps the cured meat tender.
9. 9 Add the cabbage and potatoes. Continue to simmer, covered, for another 45–60 minutes, until the vegetables are soft and the beef is fork-tender.
10. 10 Remove the lid for the final 15 minutes if you want a slightly thicker broth. Skim any excess surface fat.
11. 11 Fish out the bay leaves and juniper berries. Taste the broth; add salt only if needed (the cured beef usually seasons it enough).
12. 12 Serve in deep plates with crusty rye bread (Schüttelbrot is traditional in South Tyrol) and sprinkle with chopped parsley. The beef should pull apart easily with a spoon.
13. 13 DONENESS: Beef must reach an internal temperature of at least 85°C / 185°F for tenderness in this long braise, and the meat should be visibly falling apart at the fibers.