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
70cl Rioja wine
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.