Estofado de carne de toro

Recipe from: 20 April 2010

Ingredients 15
Servings 6
Time 1 hour

Ingredients

  • 1
    kg
    Beef neck (if you can get hold of steer, it would be just great), cut into bite sized chunks
  • 1
    l
    Homemade beef stock
  • 250
    ml
    Red wine
  • 3
    Tbs
    Red wine vinegar
  • 3
    Carrots, peeled and diced
  • 3
    Onions,chopped
  • 5
    cloves
    Garlic, peeled, crushed
  • 2
    Hot red peppers, peeled and chopped
  • 2
    Large bay leaves
  • 1
    tsp
    Cinnamon
  • 2
    Tbs
    Flour
  • 2
    Tbs
    Fresh parsley, chopped
  • 1
    tsp
    Fresh rosemary, chopped
  • 230
    ml
    Olive oil
  • Salt and freshly ground black pepper to taste
 

Method

2 hours 15 mins
 
Heat the meat in olive oil and sear the meat on all sides over medium to high heat.
    
Add the onions and garlic, frying until the onion is translucent and then sprinkle the flour over the meat, stirring it well so that the flour doesn’t burn.
    
Add the carrots, the red wine and the vinegar and continue stirring everything briskly before adding the bay leaves, the cloves and the hot peppers – now pour in the meat stock and bring to a brisk simmer.
    
Turn down the heat and simmer for 2 hours over low heat, stirring occasionally (the flour may cause the meat to stick to the pan if you don’t stir).
    
Before serving, add the cinnamon, salt and pepper to taste and stir in the chopped parsley.
    
Serve with crusty Spanish country bread.
 

Read more on: red wine  |  carrots  |  roast  |  beef  |  sauté  |  bread
 

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