Beef stew

Time: 210 minutes

Servings: 6

INGREDIENTS:

• 1400 g of leg or beef neck (cleaned skin)
• 1 onion (approx. 55 g)
• 2 cloves garlic (approx. 8 g)
• 2 tablespoons olive oil (approx. 20 ml)
• 2 cubes of beef stew juice
• 4 teaspoons red pepper
• 1 teaspoon spicy red pepper
• 2 teaspoons dried parsley
• 3-4 bay leaves
• 4-5 whole juniper berries
• Salt
• Freshly ground pepper
• 1.5 dl of good quality red wine
• 1 dl of water

 

PREPARATION:

1.) Clean, peel the meat and cut it into pieces of about 1.5 cm.

2.) Peel and chop the onion and garlic.

3.) Fry the onions in olive oil over medium heat.

4.) Set aside the pan and add all the spices to the onion. Stir it.

5.) Put the dish back on the heat and add the meat. Mix the meat with spices and onions. Fry for approx. 5 minutes. Add 1 dl of water as well.

6.) Pour the wine over it and take the temperature a little higher to start the meat rotating.

7.) Then lower the temperature as needed.

8.) Cook the meat without a lid until the alcohol content of the wine is consumed (we know from this that the meat no longer smells of wine).

9.) Then reduce the temperature, just let rot the meat gently. Cover and cook for at least 1.5-2 hours. Stir it every 15 minutes. If necessary, add water little by little.

10.) Taste the meat from time to time. When it is still chewy, but we already consider it will be cooked soon, then take off the lid and stir it every 5-10 minutes, because this way it will cook the juice faster, which we need to make up if necessary.

11.) When the meat is delicious crumbly, the stew is ready.

12.) Serve with boiled bulgur and delicacy cucumber.