Casserole Beef with Vegetables

Ingredients / 4 port 600 g beef neck, basic recipe 2 tbsp ghee 12 – 16 shallots 8 – 10 small pickled baby onions 1 big carrot, sliced 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 green bell pepper, chopped 2 celery stalks, sliced

8 small garlic cloves 1 tsp tomato paste 1 dl red wine 2 tbsp balsamic vinegar 5 dl beef broth 1 tsp thyme 2 small cinnamon sticks 2 tbsp pepper rot Celtic salt and freshly ground pepper

Method

• Into a large pot, heat the ghee and gently sauté the onions, garlic, carrots, celery and bell peppers for a few minutes.

• Add the tomato paste, cinnamon sticks and thyme and stir gently for a minute.

• Deglaze the pan with the balsamic vinegar and simmer until almost evaporated.

• Add the wine and simmer for another 5 minutes.

• Add the stock and the meat and continue simmering until half volume.

• Season the taste with salt and pepper and turn off the heat.

• Leave the mixture to rest for 10 minutes in the pot and serve at once.

• Garnish with the pepper rot and drizzle little fresh olive oil and enjoy!

Tips

• A traditional recipe in modern execution. Robust taste with sweet aromas. I like to serve it with mashed potato or brown rice.