Use trimmed adult sheep shoulder and neck, cut through the bone by the butcher. The small potato quantity helps the juices gather around the meat.
Make ahead Allow around 6 hours for preparation and cooking. Trim and cut the vegetables before starting; judge the meat by tenderness rather than the clock alone.
Pezzata di Capracotta
Prep 20 min · Cook 5 hr 30 min · Yield 6 portions (6 portions from 2 kg bone-in mature sheep.) · Difficulty Medium
Method
Put the trimmed sheep pieces in the 10-litre pot and add the 3 litres cold water, adjusting so it stands about 3 cm above the meat while leaving ample headroom. Add 8 g of the salt. Bring slowly to a gentle boil and skim thoroughly as foam rises; allow about 30 minutes for heating and skimming.Put the trimmed sheep pieces in the 10-litre pot and add the 12⅔ cups cold water, adjusting so it stands about 1¼ in above the meat while leaving ample headroom. Add ¼ oz of the salt. Bring slowly to a gentle boil and skim thoroughly as foam rises; allow about 30 minutes for heating and skimming.
When the surface stays mostly clear, add the potato, celery, tomato and chilli. Lower the heat to the quietest steady simmer and cover. Keep the cooking liquid in the pot.When the surface stays mostly clear, add the potato, celery, tomato and chilli. Lower the heat to the quietest steady simmer and cover. Keep the cooking liquid in the pot.
Simmer very gently for at least 4 hours, usually 4–5 hours after the vegetables go in. Turn the pieces carefully from time to time and check the liquid regularly. Add a little reserved hot water if the meat becomes exposed well before it is tender. Keep the liquid gently moving, without a rolling boil.Simmer very gently for at least 4 hours, usually 4–5 hours after the vegetables go in. Turn the pieces carefully from time to time and check the liquid regularly. Add a little reserved hot water if the meat becomes exposed well before it is tender. Keep the liquid gently moving, without a rolling boil.
Once a fork enters easily and the meat loosens from the bone, check the juices. If still abundant, uncover for the last 20–30 minutes and reduce gently, turning the pieces without breaking them. The softened potato should help form a small amount of lightly clinging sauce; stop before the base dries or catches. If the meat is firm, continue covered with enough liquid before reducing.Once a fork enters easily and the meat loosens from the bone, check the juices. If still abundant, uncover for the last 20–30 minutes and reduce gently, turning the pieces without breaking them. The softened potato should help form a small amount of lightly clinging sauce; stop before the base dries or catches. If the meat is firm, continue covered with enough liquid before reducing.
Taste the juices and use as much of the reserved 4 g salt as needed. Divide the meat and its juices among serving bowls and serve hot, with care around the bones.Taste the juices and use as much of the reserved 4 g salt as needed. Divide the meat and its juices among serving bowls and serve hot, with care around the bones.
