Braised Beef Casserole
Materials
- 500 gr. pot beef (preferably comb or neck)
- 1 large dried onion
- 1 clove of garlic
- 1 large carrot
- 1 stick celery
- 1000 ml. vegetable broth
- 50 gr. butter
- 50 ml. olive oil
- 150 ml. natural tomato juice E. & D. KONTOS SA
- 100 gr. peeled cherry tomatoes
- 1 tbsp. caramelized fig E. & D. KONTOS SA
- 1 tbsp. sugar
- 100 ml. Red wine
- 3-4 grains of allspice
- Salt
- Pepper
Implementation
Wash the meat and dry it well with absorbent paper.
Finely chop the vegetables and prepare the broth, which we keep very hot.
On high heat, sauté the meat in a pan with the olive oil on all sides until golden brown.
Add the vegetables and continue for 2-3 minutes.
Add the wine and once the butter, salt and pepper, sugar and spices have evaporated.
Transfer to a saucepan, add the tomato sauce, the cherry tomatoes and as much broth until the meat is covered, as soon as it gets the first boil, lower the heat.
Simmer for about 2 hours and then add the natural tomato juice E. & D. KONTOS SA for another half hour or so.
At the end we add a spoonful of caramelized fig E. & D. KONTOS SA Stir to mix with the sauce and turn off the heat.
Serve with the accompaniment of our choice.
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