badjak
Über Member
Not boeuf bourgignon, nothing traditional,but tasty
Amounts are approximate
1 kg onions, smallish, peeled, not cut (or if big onions, cut in big pieces)
1 kg beef (neck, blade, short rib or so), cut into pieces of about 1.5 x 1.5 cm. If the meat has bones, add them as wel for extra flavour
5 cloves garlic, peeled
1 bottle (750 ml) red wine, not too dry, bit fruity
Red wine vinegar, amount depends on the sweetness of wine 2-4 table spoon
Bay leaves 4
Soy sauce 125 ml
Chili powder to taste
Paprika powder 2-3 table spoon
Oil
Water
Heat oil in pan
Add whole onions and brown them a bit
Add meat
Keep stirring
Add garlic, bay leaves, paprika and chili powder
Add about 100 ml of the wine to loosen anything that got stuck at the bottom of the pan, then add the remainder and the soy & vinegar.
Simmer with lid half on till the meat is very very tender and most liquid evaporated. Add (hot) water if needed.
It gets very very dark
(Picture to be improved with the next meal)
Amounts are approximate
1 kg onions, smallish, peeled, not cut (or if big onions, cut in big pieces)
1 kg beef (neck, blade, short rib or so), cut into pieces of about 1.5 x 1.5 cm. If the meat has bones, add them as wel for extra flavour
5 cloves garlic, peeled
1 bottle (750 ml) red wine, not too dry, bit fruity
Red wine vinegar, amount depends on the sweetness of wine 2-4 table spoon
Bay leaves 4
Soy sauce 125 ml
Chili powder to taste
Paprika powder 2-3 table spoon
Oil
Water
Heat oil in pan
Add whole onions and brown them a bit
Add meat
Keep stirring
Add garlic, bay leaves, paprika and chili powder
Add about 100 ml of the wine to loosen anything that got stuck at the bottom of the pan, then add the remainder and the soy & vinegar.
Simmer with lid half on till the meat is very very tender and most liquid evaporated. Add (hot) water if needed.
It gets very very dark
(Picture to be improved with the next meal)