Part 3/8:
Finally, the star of the dish, 1 kilo (2.2 lbs) of beef chuck steak, should be patted dry and seasoned with salt and cracked black pepper. This preparation will ensure that your beef gets a beautiful sear, crucial for locking in flavors.
Cooking the Beef: The Art of Searing
Place a heavy pot over high heat, adding 1 tablespoon of olive oil. Sear half of the seasoned beef until golden brown, ensuring not to overcrowd the pan, which prevents proper browning. Repeat with the remaining beef, then remove it to a bowl.