Beef
in Rioja is a dish packed with flavours, the beef is cooked slowly in the wine
as well as garlic cloves and bay which produce a wonderful combination of aromas
and flavour. Spanish beef recipes are not as popular in Spain compared to
northern European countries however the cuts are premium quality and getting
hold of good beef is very easy.
This particular recipe is great at any time of
year although its character does suit the winter time, with all those aromas
coming through from the kitchen on a cold evening this dish is certainly worth
waiting for.
Preparation
time: 15 minutes. Cooking time: 4 hours.
You will need:
(serves 6)
1kg
Beef, topside or silverside
2
Medium onions
12
Cloves garlic, skins left on
8
Black peppercorns
2
Bay leaves
½
Teaspoon of salt
Olive
oil
70cl
Rioja wine
Method:
1. Slice the onions
thinly and arrange in the bottom of a large terracotta cazuela.
2. Place the beef on
top of the onions and drizzle with olive oil then rub in the salt.
3. Pour the Rioja around the beef.
4. Using a heavy
kitchen knife crack the garlic cloves and throw into the wine, add the
peppercorns and bay leaves.
5. Cook slowly for 4 hours at 120 degrees.
6. Once the beef has cooked remove and leave to
rest for 10 minutes.
7. While the beef is resting roughly mash the
garlic, peppercorns and onions in the wine.
8. Serve and spoon over the Rioja gravy and
accompany with mashed potatoes and seasonal vegetables.
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