Beef with honey and chestnuts
4 servings
120 minutes
Beef with honey and chestnuts is an exquisite dish of European cuisine that combines rich meat flavor, sweetness of honey, and the delicate nutty texture of chestnuts. The origins of this recipe trace back to medieval culinary traditions when meat was often paired with fruits and nuts to create complex flavor nuances. The tenderness of beef soaked in a sweet honey and vinegar sauce is highlighted by the slight acidity of lemon and raisins, while almonds add a gentle crunch. This dish is perfect for both festive dinners and family meals, revealing its flavor when served cold, making it particularly refreshing in warm weather. Beef with honey and chestnuts is a harmony of flavors that transforms ordinary ingredients into a culinary masterpiece.
1
Make a cross-shaped cut on the blunt side of each chestnut. Drop into boiling water, cook for ten minutes, and then peel off the skin.
- Chestnuts: 200 g
2
Cut the meat into 6-7 pieces, place it in a pot, fill it three-quarters with water, and boil the meat for one and a half hours with chestnuts.
- Beef: 500 g
- Chestnuts: 200 g
3
When the meat is cooked and there is 1 liter of broth left, pour out 1 cup of broth, let it cool slightly, and dissolve honey, vinegar, and starch in it. Strain through a sieve. Place the pot with the meat on the fire and pour in the prepared mixture, stirring constantly. Add almonds, raisins, and finely chopped lemon. When the broth thickens, remove from heat. Serve cold.
- Honey: 3 tablespoons
- Vinegar: 3 tablespoons
- Starch: 6 tablespoons
- Almond: 100 g
- Raisin: 50 g
- Lemon: 0.3 piece