Summary

Ingredients

• 1,300 g sliced ​​beef
• 1 tbsp vegetable oil
• 2 onions
• 1 kg small onion bulbs (I have frozen) for planting
• 1 tbsp sugar
• 1 stick of cinnamon
• some black peppercorns
• 2 leaves bay leaf
• 1 tbsp dry red wine
• 200 g tomato sauce
• salt, pepper
• 30 g vinegar

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Instructions

1. Boil the beef in a large pot of water over medium heat for about 1 hour, until the meat is tender.
2. Remove the beef from the pot and set the broth aside.
3. To make the small onion bulbs easier to peel, bring water to a boil, pour it over the onions, let them sit for 5-10 minutes, then drain and peel them.
4. Heat the vegetable oil in a large saucepan over medium heat. Add the sliced onions and the peeled small onion bulbs (or substitute with additional sliced onions), and sauté for about 3-5 minutes until they begin to soften.
5. Sprinkle the sugar over the onions and cook for another 5 minutes. Add the cinnamon stick, bay leaves, and black peppercorns, and cook for another 5 minutes.
6. Add the vinegar and red wine to the pan, and cook until the liquids have mostly evaporated, about 3-5 minutes.
7. Add the tomato sauce, the cooked beef, and the reserved broth to the pan. Season with salt and pepper to taste.
8. Cover the saucepan with a lid and simmer over medium heat for about 30-45 minutes, until the meat is very tender and the flavors have melded. Serve as a main dish on its own or with your choice of side dish.