1 1/2 kg of beef or veal
4 tablespoons of water
4 tablespoons of vinegar
3 tablespoons of finely chopped green onion
1 tablespoon of chopped parsley
3 cloves of garlic
1/4 teaspoon of thyme
1/4 teaspoon of ground cinnamon
10 grams of black pepper
5 cloves
2 sprigs of rosemary
1/4 cup of olive oil
1/4 cup of vinegar
1 diced tomato without seeds
1 cup of chicken broth without salt
2 cups of frozen or fresh peas
1 1/2 kg of beef or veal
4 tablespoons of water
4 tablespoons of vinegar
3 tablespoons of finely chopped green onion
1 tablespoon of chopped parsley
3 cloves of garlic
1/4 teaspoon of thyme
1/4 teaspoon of ground cinnamon
10 grams of black pepper
5 cloves
2 sprigs of rosemary
1/4 cup of olive oil
1/4 cup of vinegar
1 diced tomato without seeds
1 cup of chicken broth without salt
2 cups of frozen or fresh peas
Begin preparing this recipe the night before
Cut the beef into small cubes and mix with water, vinegar, parsley, and green onion in a bowl
Add garlic, thyme, cinnamon, black pepper, cloves, and rosemary
Cover and refrigerate for one day
On the following day, heat the olive oil in a pan over high heat
Heat it slightly and brown the beef cubes on all sides for about 2 minutes each
Once the beef is browned, return all the cubes to the pan
Add the seasonings that the beef has absorbed, reduce heat and cook without covering until most of the liquid is absorbed
Add vinegar and continue cooking until it evaporates
Mix in the diced tomato with chicken broth and add to the beef
Cover and cook, stirring occasionally, until the beef becomes tender
Add more broth if needed
Five minutes before serving, remove rosemary and garlic, add peas, and heat.
