Sauerkraut with Beef

Cut the fatty beef into 2-inch cubes, removing excess connective tissue but leaving some fat for flavor.

Quarter the medium cabbage and remove the core, then slice into 1-inch thick pieces.

Heat the lard in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Add the beef cubes to the hot lard and brown on all sides, stirring occasionally to develop color.

Sprinkle the paprika over the browned beef and stir well to coat, cooking for about 1 minute to toast the spice.

Add the tomato paste and stir thoroughly to combine with the beef and lard.

Layer the sliced cabbage over the beef mixture, pressing it down gently to pack it in.

Cover the pot with a lid, reduce heat to low, and simmer for approximately 1.5 hours until the beef is very tender and the cabbage has wilted and absorbed the flavors.

Stir the mixture gently near the end of cooking to combine the beef, cabbage, and pan juices, then taste and adjust seasoning as needed.

Serve hot from the pot, dividing the beef and cabbage equally among four bowls or plates with generous portions of the cooking liquid.