Braised fighting bull

Ingredients for 4 servings:

• 1 kg beef (bull meat, alternatively bull meat from the leg)
• 200 ml olive oil
• 3 onions, chopped
• 5 garlic cloves, chopped
• salt and pepper
• 2 tbsp flour
• 3 carrots, cut into cubes
• ¼ liter red wine
• 3 tbsp vinegar (wine vinegar)
• 2 bay leaves
• 2 cloves
• 2 Pepper, red, hot, pitted and chopped
• 1 liter meat broth
• 1 pinch of cinnamon
• 2 tbsp parsley, chopped
• 0.3 cl port wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roasted Meat of Torro

Wash the meat, pat dry, and cut into bite-sized cubes. Heat the olive oil in a large pot and sear the meat on all sides. Add the onions and garlic and fry briefly. Season with salt and pepper and dust with flour. Stir in the carrots, deglaze with red wine and vinegar, add the cloves and chili peppers, and pour in the meat stock. Bring to a boil, cover, and simmer over low heat for at least 2 hours, stirring occasionally. Before serving, season with cinnamon, salt, and pepper, and stir in the chopped parsley. Serve with tagliatelle, a green salad, and, of course, a good Spanish red wine. Perfect for the Christmas season.