Braised calf
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“Classic food of the Greek table which the simpler it becomes the better it highlights the quality of its ingredients as well as their correct alchemy, which define the recipe. Accompanied with starchy foods usually such as rice, potatoes, spaghetti. It does not lag behind at all with the combination of eggplant of course. Very often in our effort to upgrade the recipe we use a lot of spices which makes the food heavy and covers the exquisite taste of the meat. It is also very important to blanch the meat before it is cooked so that it eliminates its impurities. That is, we boil water and when it comes to a boiling point we dip the pieces of meat inside, skim during and in 5 minutes we remove. It is also important for the tomato to come in after the meat has boiled because it has the ability to tighten it so that it becomes ” tire “commonly. Let’s not forget that the calf is a big fan of fresh tomatoes and supports it perfectly. This is a very simple recipe and at the same time very tasty. It is enough to have quality ingredients. A very nice way of serving is in nests that we have made from grated potato or spaghetti. Drain on absorbent paper and at the last minute put the beef in so that it does not become dull from the sauce. “
Ingredients
- 1 kg beef shoulder or panties cut into relatively small frames
- 1 bottle of Mala Peruviana red 500 ml
- 1 onion
- 2 cloves garlic
- 150 g dry red wine
- 2 cinnamon sticks
- Spice
- Olive oil
- Salt Pepper
Braised calf preparation
Boil the pieces of meat in very hot water for 3 min. In a spacious clean pan, heat the oil and sauté the pieces until golden brown and thus they will shield their substances. Add the onion and garlic, finely chopped, until slightly golden and quench with the wine. When it starts to glaze, add hot water until it covers the meat and close with the lid on a medium heat for about 1 hour and 15 minutes. During the check for fluids.
When the meat has softened and most of the liquids have evaporated, add the Mala Peruviana cinnamon and 5-6 spices. Leave covered for 20-30 minutes on low heat to bind the meat with the tomato.
Serve with any of the above using molds for rice, nests or on top of spaghetti with plenty of grated cheese of your choice, preferably hard.
