2 kilograms stewing beef, diced 1 clove garlic 1/2 cup almonds -- peeled and baked 3 onions sesame seeds 750 milliliters red wine 2 tomatoes ginger coriander seeds salt and pepper paprika saffron 2 carrots cinnamon 1 cloves 250 grams prunes -- pitted and soaked in cognac 1. Slice beef. 2. Marinate overnight in wine, 1 onion, carrots, cinnamon, ginger, clove, salt, paprika and wine. 3. Chop 2 remaining onions. 4. Dry meat in paper towel. 5. Cook onions in butter in Dutch oven until transparent. 6. Sear meat in butter in a skillet, a few slices at a time, and transfer them to Dutch oven. Cook until all liquid has evaporated. 7. Strain marinade and add to the meat. 8. Cover pan and cook in very slow heat for 3 hours. 9. 30 minutes before end of cooking add the tomatoes (peeled, seeded and chopped). 10. 5 minutes before serving add prunes. 11. Serve meat sprinkled with almonds and sesame seeds.
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