Traditional Panzanella
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Ingredients
- 4 cups (950ml) homemade or store-bought low sodium chicken stock
- 4 packets powdered unflavored gelatin (1 ounce; 30g)
- 2 tablespoons (30ml) vegetable oil
- 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
- Kosher salt and freshly ground black pepper
- 4 medium carrots (10 ounces; 275g), 2 split lengthwise, 2 cut into bite-size pieces
- 2 small stalks celery (3 ounces; 85g)
- 1 large yellow onion, thinly sliced (10 ounces; 275g)
- 2 red bell peppers, thinly sliced (8 ounces; 225g)
- 4 cloves garlic, thinly sliced
- 1/2 cup sweet Hungarian paprika (about 2 ounces; 55g)
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (15ml) Asian fish sauce
- 2 bay leaves
- 4 sprigs thyme
- 2 tablespoons flour (about 3/4 ounce; 20g)
- 1 pound (450g) Yukon Gold potatoes, peeled and cubed
- 1 to 2 tablespoons (15 to 30ml) apple cider vinegar
- Chopped fresh parsley leaves, for serving
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