Garlic Beef (Carne de Ajo)
I’m moving away from Tapas for now but sticking with Spanish dishes, this garlic beef is a wonderful example of Spanish cuisine.
Don’t crush or cut the garlic just peel each clove and use whole for a wonderfully gentle flavour.
For this particular dish I have used brisket, but you can use any slow cook beef such as chuck steak braising steak and so on.
For 4 servings to be served with vegetables of your choice, you will need;
1 tablespoon - Olive Oil
480 Gm – Brisket (cut into 2 cm cubes)
1 – Onion (chopped)
1 head – Garlic (divided into cloves)
225 Ml – Red Wine
2 – Cloves
1 – Bouquet Garni (marjoram, thyme, parsley and bay leaf)
Salt and freshly ground Pepper
Heat the oil in a large saucepan and add the bacon.
Fry on a medium heat for a few minutes until it gives off its fat then turn up the heat and add the beef.
Cook for 5 minutes stirring occasionally until browned all over, then remove the beef and bacon with a slotted spoon and set aside.
Put the onion and garlic into the juices and cook for 6 minutes on a medium heat stirring occasionally.
Stir in the wine, cloves, bouquet garni and a little pepper (don't add any salt until near the end of cooking you may not need it)
Return the meat to the pan, cover and cook gently for 2 hours, check from time to time that it still has enough liquid.
When you are nearing the end of cooking taste and add salt if necessary.