This Sunday classic used to bring the whole family together
Method
Marinate the meat with the Grill Philosophy seasoning mix for beef, olive oil and water. Leave it outside the fridge for 2 hours or overnight in the fridge.
Dry the meat with kitchen paper and collect the remaining marinade aside.
In a large pot, add 100 g of olive oil and once it is hot, sear the meat on all sides.
In the same oil and pot, fry the onion and the carrot.
After 4-5 minutes add the garlic and after a few minutes the paste and then the wine
After the alcohol has evaporated, return the meat to the pot, along with its juice and the marinade that is left. Then add the tomato, bay leaf, cinnamon stick, cloves and allspice.
Dissolve 20 grams of beef broth in 400 ml of water and pour into the food until you half cover the meat.
Simmer it with the lid closed for about 2 hours.
Add a tablespoon of beef broth powder to the water for the spaghetti and boil the spaghetti.
Serve immediately with grated gruyere.
Ingredients
For the marinade
40 g Grill Philosophy seasoning mix for beef
80 g of water
20 ml Omospondia olive oil
Remaining ingredients for the stew
2 onions (200 g) finely chopped
50 ml red wine
2 cloves of garlic
200 g grated tomato
20 g of Grill Philosophy beef broth
tomato paste (35 g)
1 small cinnamon stick
3-4 allspice (whole)
2-3 cloves (whole)
1 medium bay leaf
80-100 ml olive oil
