💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Season the meat with the salt, black pepper, paprika and cumin.
3
Heat the oil in a wide pot that can go in the oven and brown the meat on all sides. Remove to a plate.
⚙ Pan-fryingStoveCast-iron pot
💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4
Add the onion, celery and carrot to the oil left in the wide pot and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStoveWide, shallow pot
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5
Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.
⚙ Adding to the hot fat and fryingStove
💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
6
Add the tomato paste and fry 2 minutes, stirring.
⚙ Adding to the hot fat and fryingStove
7
Add the wine, water and bay leaves and bring to a boil.
Stove
8
Return the meat to the pot.
9
Cover the pot and put it in the oven for 3–3.5 hours, until the meat very tender and falling apart.
OvenCast-iron pot
💡In the oven, heat reaches the pot from all sides, not just from below: a large cut cooks slowly and evenly for hours without sticking to the bottom.
745calories
66 gprotein
9 gcarbs
45 gfat
● protein 38%● carbs 5%● fat 57%
Per serving (423 g), of 6 servings
To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Celery: measured in pieces: one ≈ 40 g · 16 kcal per 100 g · More about Celery →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (4) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Wide, shallow pot· Also works: Deep skillet (sauté pan) (None)· 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
Cast-iron pot· Also works: Pot (Holds less heat, burns on the bottom) · Glass / ovenproof baking dish (In the oven, covered with foil)
By the steps, as the recipe is built now: another version or addition can change the list.
