Time: 8 hours 40 minutes
Complexity: easily
Servings: 8

Slowly braised in red wine, this spiced beef is incredibly juicy and tender, literally falling apart. This texture is perfect for making juicy sandwiches. Shred the meat with two forks, spoon it onto bread, and serve with crisp chow mein.

Ingredients:

Stewed beef

• 1 piece of beef shoulder-neck weighing 1.3–1.8 kg, remove excess fat
• 2–3 tablespoons flour
• 3 tbsp. l. coconut oil
• 2 medium onions, cut into 2.5 cm pieces.
• 5 medium carrots, cut into 2.5 cm pieces.
• 2 stalks celery, cut in half
• 6 cloves garlic, peeled and crushed
• 3 tablespoons tomato paste
• 3 cups beef broth
• 2 cups red wine, preferably dry and rich
• 1 can (400 g) of canned tomatoes, diced
• 10–12 sprigs of thyme
• 1 bay leaf
• 2 tbsp hot sauce
• 1 lemon, cut in half
• Half a focaccia
• Chow-chow salad

Chow Chow

• 2 cups shredded red cabbage (about a quarter of a head)
• 1 red bell pepper, finely diced (about 1 cup)
• 1 medium onion, finely diced
• 6 radishes, thinly sliced ​​(about 3/4 cup)
• 2 tablespoons coarse salt
• 0.5 tbsp. rice vinegar
• 1/3–0.5 cup honey
• 0.5 tsp mustard powder
• 0.5 tsp turmeric
• 0.5 tsp horseradish
• 1/4 tsp ground cloves
• 1 bay leaf
• 1 Thai chili pepper, quartered if fresh, or whole if dried

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, carrot, celery, tomatoes, red cabbage, red wine, sweet pepper, radish, chili pepper, turmeric, carnation, bay leaf

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Preparation:

Step 1
• Preheat oven to 160°C.
Step 2
• Season the meat generously with salt and pepper and dust with flour, shaking off any excess. Heat oil in a large oven-safe casserole or pot with a lid over medium-high heat. Add the meat and brown on all sides for about 10 minutes.
Step 3
• Remove the meat from the pan and add the onions, stirring and scraping the bottom of the pan with a wooden spoon. You want the onions to caramelize on the outside and soften slightly, about 5 minutes. If the onions are burning on the bottom of the pan, add 1–2 tablespoons of water and scrape the bottom with a wooden spoon.
Step 4
• Add the carrots, celery, and garlic and cook for 2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Return to the pan and add the beef broth, wine, tomatoes, thyme, bay leaf, and 2 teaspoons of ground black pepper. Cook for 1–2 minutes, just to combine. Cover the pan and place in the oven.
Step 5
• Simmer for 20 minutes. Then reduce the temperature to 120°C and continue cooking for 3.5–4 hours, until the meat is tender.
Step 6
• Remove the meat from the cauldron and set aside. Strain the sauce through a sieve or colander, discarding any solids. Return the sauce to the pan and place over medium-high heat. Simmer until the sauce has reduced to 2 cups, about 25 minutes. Add a splash of hot sauce and lemon juice to enhance the flavor. Season with salt to taste.
Step 7
• Shred the meat with two forks and return it to the sauce, stirring to coat completely. Cut the focaccia in half horizontally to create a giant sandwich. Place the meat on the bottom half of the focaccia, top with the chow-chow, and top with the remaining piece of focaccia. Pierce with toothpicks and then cut into pieces.
Step 8
• Chow Chow:
  
  Mix the cabbage, bell pepper, onion, and radish with salt and place in a sieve set over a bowl. Refrigerate overnight.
Step 9
• Squeeze as much liquid as possible out of the vegetables.
Step 10
• In a large saucepan, combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf, and chili pepper and pour in 0.5 cups of water. Boil for 5 minutes. Add the vegetable mixture, stir to coat, and return to a boil. Remove from heat and let cool to room temperature. Transfer the chow chow to a container and refrigerate for up to 7 days.

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