Beef stew with rum and anise
4 servings
90 minutes
Braised beef with rum and anise is a dish that combines the depth of meat flavor with aromatic spices and hints of white rum. Anise adds a soft sweet spiciness to the dish, while basil and cilantro enhance its richness. This traditional European dish recalls ancient culinary traditions when meat was braised in fragrant drinks to impart tenderness and flavor richness. It is cooked in a deep pot, allowing the meat to evenly absorb all the spices and become tender. It pairs perfectly with potatoes or fresh bread, and its rich aroma and taste make it an excellent choice for a cozy dinner on a cool evening.
1
Cook in a deep pot.
2
Slice the onion into half rings. Heat the oil and add the onion. Sauté until golden.
- Onion: 2 heads
- Vegetable oil: 3 tablespoons
3
Cut the meat into cubes. Once the onion turns golden, add the meat to the pot. Fry for 5-10 minutes.
- Beef: 700 g
4
Then we add cilantro, basil, and anise. Mix well and add rum. Next, pour in 350 ml of boiling water. Cover with a lid and simmer for 30 minutes.
- Dried cilantro (coriander leaf): 1 tablespoon
- Dried basil: 2 teaspoons
- Star anise: 1 teaspoon
- White rum: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Stir, place on low heat, and simmer covered for another 50 minutes.
