Cinnamon is known for the diversification of dessertsespecially those with apples. It is also associated with gingerbread or winter hot drinks as tea, beer and wine. For this reason, few people are aware of how well it turns up the taste of meat. Added to beef stew, he does all the work.
Good beef for stew is half the success of a tasty dish. It is meat that is the main ingredient that gives the whole consistency, but also taste and aroma. Even with the best spices, the stew will not be tasty if the meat is dry or rubber.
The best pieces of beef that you can use for stew pork neck, shin, bridge, shoulder and tent. All these parts are characterized by fragility and juiciness after cooking. They become under the influence of stewing soft and even melt in the mouth.
Of them However, neck and bridge will be the most thinner. These pieces contain the most fat, thanks to which they will keep the most moisture when cooking. Ceiller, spatula and shin It is worth choosing if we care about the equally aromatic stew that will be Slightly less fat.
What’s more, all these pieces of beef are great for stew, due to the high collagen content. Under the influence of cooking, this ingredient will dissolve, making it The meat will be softer. For this it will cause that The sauce will be denser and more velvety.
Cinnamon stew sounds unusual, but you can’t be discouraged. Do this recipe at least once with the addition of spices and you will discover A new dimension of meat flavors. Just add only 1 teaspoon, a The aroma of the sauce will be overclocked and will become unique. The family will ask for addition and ask what you added that it tastes so remarkable.
Ingredients:
- 1 kg of beef,
- 1/2 cup of dry red wine,
- 250 ml of tomato passage,
- 1 onion,
- 3 cloves of garlic,
- 1 tablespoon of oregano,
- 3 cloves,
- 2 bay leaves,
- 1 teaspoon of cinnamon,
- 2 tablespoons of wine vinegar,
- sun,
- pepper,
- canola oil.
Cut the beef into an diced size (approx. 1 cm), season with salt and pepper. Add vinegar, 1 tablespoon of oil, cinnamon, squeezed through Prague and exactly to the meat Rub them with these ingredients. Corinable beef get up to the fridge all night.
Next day Pull the meat out of the fridge 30 minutes before starting cooking. After this time, in a pot with a thick bottom, heat a portion of oil. Fry the meat and pull it out. Fry the diced onion in the same pot. When it becomes browned, Add meat, wine and passata. Add cloves, bay leaves, oregano, salt and pepper to taste to the pot.
Mix all ingredients thoroughly and Simmer on low heat for about an hour. If during cooking we find that the sauce has become too thick, water it with water.
Ready beef stew with cinnamon can be administered classically with potatoes or porridge. They will also work Silesian noodles, potato pancakes or crunchy bread.
Source: NowowoPuje.pl
