Part 2/11:
The dish begins with fundamental ingredients thoughtfully selected for their flavor contributions. A half-pound of bacon is diced into one-inch pieces, providing a smoky fat base that imparts depth to the dish. The beef used is a three-pound chuck roast, which is ideal for slow braising due to its marbling and tenderness when cooked properly. To enhance the flavor further, the beef is cut into large cubes, ensuring they don’t become mushy during the long cooking process.