2 kg of beef, cut into 2.5 cm cubes
Oil for frying
1 cup of red wine
Water
2 large carrots, cut into various pieces
1 large onion, cut into 4 pieces
1/2 cup of mushrooms (optional)
Breadcrumbs, salt and pepper to taste
2 kg of beef, cut into 2.5 cm cubes
Oil for frying
1 cup of red wine
Water
2 large carrots, cut into various pieces
1 large onion, cut into 4 pieces
1/2 cup of mushrooms (optional)
Breadcrumbs, salt and pepper to taste
In a large pot, heat some oil and fry the beef on all sides
Place it in a pot that can hold 6 liters
Add the wine and enough water (about 4 liters) to cover the beef, leaving at least 8 cm of room above it
Bring to a boil, then reduce the heat and let cook for 2 1/2 to 3 hours, or until the beef is tender
Using a slotted spoon, remove the beef and vegetables
Discard the vegetables
Divide the beef into three bowls
Add the cooking broth to each bowl, being careful not to fill them too high, so that the liquid can expand when frozen
Refrigerate the bowls until all the fat has risen to the surface
Remove and discard all excess fat.
