This is a quick and easy dish from Azerbaijan, the type of recipe that makes you wonder how good it can be if made with the best ingredients, not the ones I get from the supermarket.
- 500 g minced beef
- 2 onions, finely chopped
- 6 eggs
- Mix meat and onions, season with salt and pepper and make 6 meatballs.
- Add two tablespoons of vegetable of oil to the pot and brown meatballs on both sides over medium heat, around 5 minutes per side.
- Beat eggs and add to the pot. Lower the heat, cover with a lid and cook until set.
Serve it with a tart salad and good bread and you’ll be in heaven.
I find stews with red sauce particularly appealing, as the one below. Don’t be shy with the oil, as it gives the dish the depth it asks for. Balance the richness with a side dish of fresh vegetables and pickles.
- 1 kg beef shank cut in medium pieces
- 2 onions, chopped as finely as you can
- 2 tablespoons tomate paste
- A handful of dried plums
- 4 potatoes, cut in medium cubes
- 1 teaspoon of turmeric
- Sauté meat and onions in vegetable oil for 10-15 minutes. Then add 3 glasses of water and cook until meat is tender.
- Add tomato paste, potatoes and plums and cook until potatoes are done.
- Give the dish the final touch with turmeric and salt to taste. Serve.
Tips&Tricks: To freeze it, do it before putting in the potatoes and plums and add when reheating the stew.
It couldn’t get simpler than this. This dish all it basically needs is time.
Don’t confuse fat with gelatin. Oxtail contains a lot of the latter. You’ll be rewarded with tender and unctuous meat that asks for yet another glass of wine.
- Oxtail, cut in pieces
- a chopped medium onion
- two cloves of garlic, chopped
- bay leave
- a bottle of good red wine
- butter or vegetable oil
- salt and pepper.
- Brown onion and garlic in some butter or oil.
- Add meat and enough wine to cover it.
- Let it simmer for 2-3 hours over very low heat until meat is done, dark and bright.
Best eaten with rich mashed potatoes or parsnips.