Carbonada Capocolla

Ingredients

• 2 kg of capocolla
• 1 kg of beef
• 1 liter of meat broth
• 200 g of beans
• 2 onions
• 2 carrots
• 2 cucumbers
• 1 tablespoon of sugar
• Salt and pepper to taste
• 200 ml of red wine
• 2 bay leaves
• 2 sprigs of rosemary

Method

1. In a large pot, mix the meat broth, red wine, salt, pepper, sugar, bay leaves, and rosemary.
2. Add the capocolla and beef, bring to a boil, and simmer on low heat for 2 hours.
3. Slice the onions, carrots, and cucumbers into pieces.
4. Add the vegetables to the pot and cook for an additional 30 minutes.
5. Add the beans and cook for another 20 minutes.
6. Check the seasoning and adjust if necessary.
7. Serve hot, with bread on the side.