Good Eats Beef Stew

Ingredients:

• 1.4 kg. meat on ribs
• 1 tbsp coarse salt, plus 1 tsp.
• 1 large onion, thinly sliced ​​into half rings
• 450 g of peeled and diced potatoes
• Ground black pepper
• 1/4 cup tomato paste
• 1/4 cup apple cider vinegar
• 1.5 tsp Worcestershire sauce
• 1 tbsp paprika
• 1 tbsp chopped fresh parsley leaves
• 1.5 tsp dried herbs: thyme, oregano and rosemary in any combination

Preparation:

1. In a large bowl, combine tomato paste, apple cider vinegar, Worcestershire sauce, paprika, and dried herbs.
2. Season the ribs with a tablespoon of salt. Place a large skillet over medium-high heat and test the heat with a drop of water. When it bounces back, sear the meat on all sides. Once the meat is browned, transfer it to a bowl with the tomato paste and stir.
   
   Transfer to a large piece of heavy-duty aluminum foil and wrap tightly. Place the envelope in a metal pan and place in a cold oven with a rack in the center. Set the oven temperature to 120°C (250°F) and bake for 4 hours.
3. Remove the meat from the oven and carefully cut a hole in the package, placing it in an oven-safe container.
   
   Pour the resulting juice into a container and refrigerate it for about an hour to cool and allow the fat to separate from the liquid. After this time, transfer the container with the juice to the freezer and keep it there until the fat hardens, about an hour.
   
   Let the ribs sit at room temperature until the juices cool, or if serving the next day, refrigerate until finished cooking.
4. Remove the juice from the refrigerator again and skim off any fat that has accumulated on the surface. Set aside a tablespoon of the fat, reserving the rest for later use. Place the fat in a large saucepan and set it over medium heat. Once the fat has melted, add the onion with the remaining teaspoon of salt and stir to separate the onion rings. Cook for 2-3 minutes, stirring occasionally.
   
   Add the potatoes with a pinch of black pepper and stir. Then add the meat juices and stir. Cover tightly with a lid to trap heat, and reduce the heat to low. Cook for 30 minutes, until the potatoes are tender (test with a fork).
5. During this time, trim the meat from the bones and remove any connective tissue. When the potatoes are done, remove the lid and place the meat on top of the potatoes. Cover and continue cooking for 10 minutes. Serve sprinkled with parsley.