| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Main course, Meats |
1 |
Servings |
INGREDIENTS
| 2 |
kg |
Beef |
| 1 |
|
Clove garlic |
| 1/2 |
c |
Almonds; peeled and baked |
| 3 |
|
Onions |
|
|
Sesame seeds |
| 750 |
ml |
Red wine |
| 2 |
|
Tomatoes |
|
|
Ginger |
|
|
Coriander seeds |
|
|
Salt and pepper |
|
|
Paprika |
|
|
Saffron |
| 2 |
|
Carrots |
|
|
Cinnamon |
| 1 |
|
Cloves |
| 250 |
g |
Prunes; pitted and soaked |
|
|
In cognac |
INSTRUCTIONS
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.
This recipe was based on a recipe from ELLE, fiches de cuisine
Recipe by: Miriam Podcameni Posvolsky
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Oct 30, 1997
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”