Stefado Of Beef

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 lbs rump steak, well trimmed
• 3 tablespoons tomato paste
• 2 tablespoons parsley, chopped
• salt and pepper
• 1 bay leaf
• 1 teaspoon oregano, crumbled
• 1 teaspoon ground cinnamon
• 1 teaspoon cumin
• 1/2 teaspoon sugar
• 120 ml dry wine
• 120 ml red wine vinegar
• 25 boiling onions, peeled (tiny)
• 2 tablespoons parsley, chopped

Recipe

• 1 preheat oven to 300f/150c/gas mark 2.
• 2 combine all ingredients except 2 tablespoons parsley. mix very well.
• 3 place in a heavy pot that can be covered. cover tightly and simmer for 2 hours or until the meat is very tender, and the onions have almost disintegrated. adjust oven temperature during cooking time so contents of pot remain at a simmer. do not let it boil.
• 4 when tender, cool and refrigerate. next day, discard congealed fat and reheat gently. serve in a deep dish, garnished with 2 tablespoons parsley. serve with rice or roast potatoes.