Ingredients:
3 brisket of 300 - 400 gr. about, cut into pieces about 2½ cm thick.
100 ml of olive oil
2 medium onions, in very small frames (see tip)
2 cloves garlic, lightly beaten
1 bay leaf
2 cloves
juice of 3 oranges
the leaves of 1/2 bunch mint, finely chopped, or 1 tsp. soup dry mint, grated
salt, freshly ground pepper
Servings 4
Preparation 10΄
Cooking about 15΄
Procedure:
Season the pieces of meat with salt and pepper and put them in a bowl and in the fridge, until they are cooked.
In a shallow and wide saucepan, heat the oil over high heat and sauté the pieces of meat in two portions, until they are evenly browned on all sides. We do not sauté the whole amount at once, because then the meat will boil in its liquids instead of being sautéed properly and browned.
Put the pieces of meat on a plate and put the onions in the pan. Stir for about 2 minutes, until slightly withered and sweetened. Add the garlic, cloves and bay leaf and continue sautéing for 1/2 minute until they spread their aroma. Then add the pieces of meat and simmer with the orange juice. Once the juice starts to boil, lower the heat a little and cook for about 4-5 minutes, until the sauce is reduced and slightly set. Add the mint, correct the salt and pepper, stir and remove from the heat. Discard the bay leaves and cloves and serve the food hot. Serve with rice pilaf or french fries and green salad.