Estofado de carne de toro

6 servings Prep: 1 hr, Cooking: 2 hrs 15 mins
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Serve with crusty Spanish country bread.

By Food24 April 20 2010
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Ingredients (15)

1 kg beef — neck
1 l stock — beef, homemade
250 ml wine — red
3 Tbs vinegar — red wine
3 carrots — peeled and diced
3 onions — chopped
5 cloves garlic — cloves, crushed
2 red pepper — peeled and chopped
2 bay leaves — large
1 tsp cinnamon — ground
2 Tbs flour
2 Tbs fresh parsley — chopped
1 tsp fresh rosemary — chopped
230 ml fresh chillies — 573
salt and freshly ground black pepper — to taste
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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.

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