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.
Serve hot
Great reading your bllog post
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