Giouvetsi calf with Mala Peruviana Orange or Naked Tomato Red

“The favorite food of many Greeks that here we will give another dimension visually and tastefully with the orange tomato. As you know, these two ingredients have a great attraction, the beef with the tomato, but the sweet hint of orange takes it to the next level. We have to follow the rules of the recipe “braised veal” with the variation of the orange tomato as well as keeping a little more liquid that is useful as we understand to boil the barley. The basic instruction is good ingredients to highlight their boring relationship and a few spices so as not to overshadow it. Blanching or scalding the meat and paying attention to the final liquids as I mentioned above. It is also important to choose a good quality barley so that it does not stick during cooking and does not come out grainy. Of course it can be made with lamb, goat, chicken. ”

Ingredients

• 1 kg beef shoulder cut into relatively small frames
• 1 bottle of Mala Peruviana Orange or Naked Tomato Red 500ml
• 300 g medium barley
• 1 onion
• 2 cloves garlic
• 150 g dry red wine
• 2 cinnamon sticks
• Spice
• Olive oil
• Salt Pepper

Giouvetsi calf with Mala Peruviana orange or Naked Tomato Red preparation

Blanch the pieces of meat like in the braised beef to remove its impurities. 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 liquid has evaporated, add the Mala Peruviana Orange or Naked Tomato Red cinnamon and 5-6 spices. Leave covered for 20-30 minutes on low heat to bind the meat with the tomato. We could have added more water from the beginning to leave enough to boil the barley, at this point. However, this is not easy to calculate, so when the meat is done with Mala Peruviana, add water 1 to 3 (hot, do not stop boiling) and leave for 5 minutes to incorporate. At the same time we have preheated the oven with air to 200 degrees.

Return the meat to a fireproof dish, calculating that the barley will be added and it will swell to about 1 to 3. Spread the barley evenly over the meat, stir and leave it in the oven for 15 minutes. Remove and stir when it is still al dente and add grated cheese, stir again to go everywhere and sprinkle superficially at the end. Leave the cheese to incorporate in the oven for 5 minutes and take it out. Leave it for 10 minutes outside to absorb the barley and the remaining liquids and serve.

If you do not serve immediately, avoid the surface cheese for the garnish and stir for 10 minutes after taking it out of the oven so that the barley does not break and does not clot. In this case, the cheese is served separately and added to the dish. Preferably a hard cheese.