Cooked in red wine with seasonal vegetables
Method
Cut the beef into bite-sized pieces. Keep the fat for frying and remove the tough pieces.
Peel the tomatoes and cut them into cubes.
Chop the onions, carrots, celery, mushrooms, fennel and sun-dried tomatoes.
Cut a head of garlic lengthwise.
Add the olive oil and the fat we saved from the meat earlier.
Gradually fry the meat until it gets a nice color on all sides. Saute the meat in batches and remove so that the temperature does not drop.
Place all the browned meat in the pot, season with salt and pepper and remove from the pot again.
Fry the onions and add the fennel seeds, fennel, celery, carrot and mushrooms. Let them soften for 4 to 5 minutes.
Add the tomato puree and the chili flakes.
Place the meat in the pot and deglaze with the wine.
Once the alcohol has evaporated add the stock, bay leaves, fresh tomato and garlic.
Reduce the heat on a low simmer and cover with the lid.
Boil for 1 to 1.5 hours until the meat is tender.
After an hour, check the food and add salt if necessary.
Half an hour before taking it off the heat, add the sun-dried tomato.
5 minutes before removing it, add the cherry tomatoes and the herbs. Cover and after 5 minutes remove from the heat.
Let it rest for about an hour.
Ingredients
Serves 6
2 kg beef, shoulder or breast
700g fresh tomatoes
200 grams of red onions
150 g celery
350 grams of carrots
150 g fennel bulb (optional)
30 g dried porcini mushrooms
80 ml olive oil
1 tsp fennel seeds (3 g)
3 tablespoons tomato paste (75 g)
700 ml dry red wine (or beef stock)
400 ml beef broth
1 head of young garlic
3 bay leaves fresh
60 g dried tomatoes
400 g cherry tomatoes colored
2 sprigs of sage
4 sprigs of thyme
1-2 sprigs of rosemary
Salt pepper
1 tsp chili (optional)
