Alright, #cookstr #foodstr, while the whole…
Alright, #cookstr #foodstr, while the whole base simmers but before it really starts to reduce, the meat.
It is thought that the name of the dish refers to the fact that the meat is fried before stewing. In any case, that's precisely what happens, so let's go.
1. The best parts are either what we call "llata", which I guess is the brisket or somewhere near it (I'm more of a fish person), or the "jarret", which should be the round steak from the hind legs.
2. The purpose of frying the meat is to shock it into a firmer texture that can withstand the long cooking time, so you want a high heat.
3. Do not overdo the flour
4. Ideally, you want cuts 1 cm thick that you later manually smash thinner. If you, like me, neglect to do this because you bought thinner slices and thought it'd be OK, know that the meat will curl, which is a pain in the ass when you flip it to fry the other side 
