Beef in port wine

Ingredients for 4 servings:

• 1 kg beef, lean
• 300 g onion(s), red
• 2 garlic cloves
• 200 ml port wine
• 200 ml beef stock
• 2 bay leaves
• 1 tsp allspice, whole
• 1 tsp juniper berries
• 2 carnations
• e.g. salt and pepper
• 2 tbsp tomato paste
• 1 sprig(s) rosemary
• 100 g cranberries, from the jar
• e.g. cornstarch, for binding

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

cooked in a Roman pot

Cut the meat into bite-sized pieces. Peel and quarter the onions. Peel and finely chop the garlic cloves. Finely grind the allspice, juniper berries, and cloves in a mortar. Mix the meat well with the ground spices, salt, pepper, tomato paste, cranberries, bay leaves, and rosemary sprig. Season well. Place everything in the watered Roman pot. Pour over the port wine and beef stock and place the pot in a cold oven. Set the oven to 200°C (top/bottom heat) and cook the meat for about 2.5 hours. The sauce is very thin, so thicken it with a little cornstarch mixed with water. Serve with dumplings, pasta, or fried polenta.