- 2 – 3 tablespoons Worchester or soy sauce
- 1 – 2 tablespoons Balsamic vinegar
- 750gr cubed beef
- Olive oil
- 2 large onions, chopped
- 4 small red chili peppers, chopped
- 6 cloves garlic, minced
- 3 tablespoons flour
- 300ml beef stock
- 30ml red wine or 1/2 cup brandy
- 2 bay leaves
- 1 tablespoon sugar (or more depending on the quality of the wine)
- Salt & freshly ground black pepper to taste
- Bread
Method
- Marinade the beef in a mixture of Worchester sauce (or soy sauce) and Balsamic for between min 30 – 60 minutes (the longer the better)
- Rinse marinade off meat before browning
- In a large saucepan/pot, heat some oil. When its hot, add about 1/3 of the beef and brown well. Remove the beef cubes from saucepan/pot, place in a bowl and set aside.
- Repeat with the remainder of beef, but in two batches. Add some oil between the batches as needed. Each batch should brown for about 4 minutes so the juices are sealed within the cubes
- Remove the beef cubes from the saucepan/pot
- Reduce heat and add the onions, chili and cook until soft
- Add the garlic and cook for another minute or so
- Sprinkle the flour over the onion/garlic mixture and stir until thick
- Add the stock, red wine and bay leaves
- Stir until the sauce thickens and simmer for about 10 minutes
- Add the beef cubes together with any juices that may be in the bowl. Leave to simmer until beef is tender and cooked
- Season with salt and pepper. Serve in bowls with fresh bread
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