• RECIPES

Recipe Directions

• We choose a piece of beef, from the shoulder. Ideally we will use noua spala from young beef. Leave the beef for 20 ′ on the kitchen counter, covered, to come to room temperature.
• First, tie the meat with rope to keep it in shape.
• Sprinkle with a few drops of olive oil.
• Add salt and pepper.
• Smear with your hands, let the salt, pepper and olive oil go everywhere.
• Heat the olive oil in a saucepan or pot.
• Brown the meat all around, until it forms a crust. This process takes about 6-8 minutes.
• When the beef is golden brown, take it out on a plate.
• Add the coarsely chopped vegetables and sauté for 3-4 minutes over high heat.
• Add the balsamic vinegar and let it evaporate 2΄-3΄.
• Add the herbs, squeeze the orange and leave the piece of orange in the sauce.
• Add the wine and let it boil for two minutes.
• Add the broth and put the meat back in the sauce.
• Seal the pan and cook the tender beef in the pot, on low heat, for 1 hour.
• After the beef is boiled in the pot, take it out on a plate and keep it covered and warm.
• Remove all the vegetables from the sauce.
• Add the plums and chestnuts to the sauce and cook over high heat for 2 minutes to glaze and thicken.
• Remove the cooking string from the meat and cut the beef into thin slices.
• Serve the beef on a plate and pour over the plums and the sauce.
• The beef with plums, chestnuts and wine, goes perfectly with mashed potatoes and peas.