Beef stewed with spices
4 servings
180 minutes
Beef stewed with spices is a dish born from European gastronomic tradition, combining the rich flavor of meat with the aromas of herbs and spices. Historically, such recipes emerged in the quest for the perfect way to preserve the juiciness and tenderness of beef while imparting a rich bouquet of flavors. Garlic, thyme, parsley, and anise create a harmony of aromas, while white wine adds a noble acidity. Slow cooking makes the meat tender, allowing it to absorb the depth of spices. This dish is perfect for both family dinners and festive tables, especially when paired with mashed potatoes or fresh bread that can be dipped in the rich sauce.
1
Wash the meat, dry it, and stuff it with 3-4 cloves of garlic cut in half and coated in salt.
- Beef: 1 kg
- Garlic: 1 head
- Salt: to taste
2
Mix oil, salt, and spices separately. Rub them on the meat.
- Olive oil: 3 tablespoons
- Salt: to taste
- Italian spice mix: to taste
3
Put all the greens, remaining garlic, pepper, wine, and water into the pot and bring to a boil. I like to add star anise.
- Fresh thyme: 5 piece
- Parsley: 5 stem
- Celery: 1 stem
- Garlic: 1 head
- Black peppercorns: 5 piece
- Dry white wine: 200 ml
- Water: 300 ml
- Anise (star anise): 1 piece
4
Place the meat, cover tightly with a lid, and set on the lowest heat.
5
Cook for 2-2.5 hours, occasionally turning the meat. Monitor the liquid level and add boiling water if it evaporates.
6
Place the meat on a wooden board, cover it with foil and a kitchen towel. Let it rest for 15-20 minutes.