Instructions

Portion the meat (head, chest, and entrails reserved for soup), season with salt and pepper, brown in butter, and place in a classic pot. Add vegetables to the drippings and sauté, then pour over the meat. Add tomatoes with juice, rosemary sprigs, bay leaf, salt, ground black pepper, pour in red wine, and add vegetable broth until the meat is submerged. Simmer slowly, in a covered pot for 5 hours on a higher setting, the meat should literally fall off the bone.

I let it cool in the fridge overnight, but you can continue with the preparation right away. On the second day, reheat everything to tenderize the meat and brown nicely. Remove it from the sauce, peel it, and for pieces with longer fibers, it's better to slice them.

Season the sauce with soy sauce, spices, sugar, and Podravka seasoning, thicken with a light roux, return the meat to the sauce, and reheat everything.

Homemade noodles

2 cups of all-purpose flour, 2 eggs, lukewarm water. Pour the flour onto a board, make a well in the center, crack the eggs into it, add a little water (about 1-2 tablespoons), and mix everything with a fork. Then knead with your hands, the dough is quite stiff but should not be crumbly. If the dough is too dry, add water gradually until smooth. I let the whole dough rest for a while under a warm pot. Then divide into smaller pieces and pass through a pasta machine with the appropriate wide noodle attachment or cut into desired shapes by hand. Let them dry slightly and then cook in salted boiling water until al dente. Drain, rinse with cold water, drain again, and toss with oil to prevent sticking.