Ingredients:
a spoonful of salt
a spoonful of ground black pepper
6 bay leaves
2 spoons of sweet paprika a
kilo of muscle meat or shoulder roast cut into rough cubes
2 spoons of olive oil
4 stalks of chopped green
onion 2 dry onions cut into small cubes
6 stalks of thyme
a bunch of parsley + chopped parsley to decorate
a spoon of pasta Tomatoes
A handful of chopped cilantro
Half a teaspoon of ground cinnamon A
tablespoon of flour
2 cups of beef or chicken stock A
glass of dark beer (preferably Belgian)
A handful of sea salt
and serving: spicy Dijon mustard (on the side)
Method of preparation:
1. Put the meat in a bowl with the salt, black pepper, bay leaves and paprika and marinate for at least two hours or overnight in the refrigerator
2. Heat the oven to 200 degrees and in the meantime put a pot on the fire (preferably a cast pot) heat with olive oil and start searing the meat Until it is brown on all sides, remove the meat and set aside.
3. In the same pot, start frying the onion until golden and caramelized, add the puree, coriander and cinnamon, stir for a minute, add the flour and cook for about another minute.
4. Add the stock, the beer, and another glass of water.
Combine the parsley together with the thyme and bay leaves (bucket grani) and add to the pot.
and bring to a boil
5. Place baking paper on the dish and cover well, put in the oven for 2 and a half - 3 hours
6. Garnish with parsley and sprinkle with sea salt
Courtesy of "Butchers' Section"
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