John Myers
Contents
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Ingredients
- 1,5 kg Beef for braising, e.g. fake fillet
- 6 Onions
- 3 cloves Garlic
- 2 tsp Berbere spice mix
- 0,5 tsp Harissa
- 1 tsp Baharat
- 2 tbsp Flour
- 250 ml Plum wine
- 250 ml Vegetable broth
- 250 ml Orange juice
- 3 tsp Dijon mustard
- 6 Carrots, great
- 12 Prunes
- 10 Dried apricots
- 7 Dried dates
- 5 slices Fresh ginger root
- Sea salt
Instructions
- Cut the meat into larger pieces. Preheat the oven to 150 ° C.
- Put the meat in a bowl with salt, berbere (spice mixture of paprika, coriander, garlic, ginger, onions, nutmeg, cloves, cayenne pepper, cardamom, fenugreek seeds), baharat (spice mixture of pepper, paprika, coriander, cloves, cumin , Cardamom, nutmeg, cinnamon), harissa and flour, mix well so that the spices and flour envelop the meat cubes.
- Layer all the ingredients in a roasting pan: first a layer of onions, a few sliced cloves of garlic, then the meat. Place the chopped dried fruit, the ginger slices and the carrots on the meat, on top of the remaining garlic and the onions.
- Mix the plum wine (possibly also 4-6 cl plum brandy or liqueur) with the vegetable stock, orange juice and mustard and pour over the layered ingredients.
- Close the roasting pan with the lid and put it in the oven for approx. 3-4 hours. You can also reduce the temperature to 90 ° C and cook the pot overnight for 8-10 hours. Mix well and season with salt and pepper if necessary.
Nutrition
Serving: 100gCalories: 58kcalCarbohydrates: 11.6gProtein: 1gFat: 0.8g
