A traditional winter recipe by Evi Voutsina that will warm you up with a unique taste experience combining with a distinctive white wine, a blend with Savvatiano, a Rodite, a Chardonnay. Alternatively, a rosé.
Ingredients:
1 kg of boiled beef, from different parts (neck, ribs, knuckle to the bone), in medium pieces
1 dried onion, peeled, whole, nailed to 5 cloves
1 Large leek (white and tender green skin), in medium slices
2 Large potatoes, preferably organic, in medium bowls
1 small celery root, in four pieces
3 medium carrots, preferably organic, in medium slices
1 bay leaf
1 sprig of celery With its leaves
salt, freshly ground pepper
Servings: 4 - 6
Preparation: 30΄
Cooking: about 2½ hours
Procedure:
Wash the meat and put it in a saucepan with plenty of water to cover it comfortably. Bring the water to a boil over a high heat and carefully remove the foam that rises to the surface. When the foam stops coming out, add a little salt, the onion with the cloves and the bay leaf, cover, lower the heat and cook for about 1 hour or until the meat is well softened. When it boils, take it out and keep it warm. Discard the onion and strain the animal.
Put the celery root, the potatoes, the carrots, the leek and the celery in the pot. Put as much animal as needed to cover the vegetables, calculating that they will also get their own fluids. If the animal is sufficiently humidified, supplement with warm water. Season with salt and pepper and cook for 20-30 minutes or until the vegetables are well softened. Then put the meat back in the pot and cook everything together for another 10 minutes.
To serve, it is best to put the animals and vegetables in deep dishes and sprinkle with freshly ground pepper (preferably pink). Put the beef jars on a plate. Accompany them with an oil vinegar enriched with mustard.
Recipe: Evi Voutsina
Source: Gourmet