I’m bringing you another very old dish from our lost lands of Asia Minor. Full of aromatic spices, scrumptious beef melting in your mouth with the carrots playing a surprising starring role, full of flavour!
Servings 6
Prep Time 30 mins
Cook Time 1 min
- 1 kg chuck diced in bite sizes
- 2 large carrots cut diagonally in chunks
- 1 onion finely chopped
- 1 cinnamon stick
- 1/2 tsp ground clove
- 1/2 tsp ground allspice
- 2 bay leaves
- 400 g chopped tomatoes fresh or canned
- Salt and pepper
- Pinch of sugar
Brown the meat with onion over medium heat.
Then add the tomatoes, the spices and bay leaves.
On a frying pan melt the butter, add the chopped carrots, some salt and sauté for a couple of minutes.
Add the carrots to the meat, pour enough water to almost cover the meat, season well and add a pinch of sugar, to calm the bitterness of the tomatoes.
Cover and bring to boil, then drop heat on low and simmer for 2 & 1/2 hours over the stove or pop in the oven at 190C.
Meat is ready when it is fork tender and water has been absorbed.
Serve with a chilled red wine and transport yourself to Anatolia.