Summary

Ingredients

• 1 kg beef (bull meat, alternatively bull meat from the leg)
• 200 ml olive oil
• 3 onion (s), chopped
• 5 clove (s) garlic, chopped
• salt and pepper
• 2 tablespoon flour
• 3 carrot (s), cut into cubes
• 0.25 liter ¼ red wine
• 3 tablespoon vinegar (wine vinegar)
• 2 bay leaves
• 2 clove (s)
• 2 hot peppers, red, hot, pitted and chopped
• 1 liter meat broth
• 1 pinch (s) cinnamon
• 2 tablespoon parsley, chopped
• 0.3 cl port wine

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Instructions

1. Wash the meat, pat dry and cut into bite-sized cubes. Heat the olive oil in a large saucepan and sear the meat on all sides. Add onions and garlic and fry briefly. Season with salt and pepper and dust with flour. Mix in the carrots, deglaze with red wine and vinegar, add the cloves and peppers and pour on the meat stock. Bring to the boil and cover and simmer over low heat for at least 2 hours, stirring from time to time.
2. Before serving, season with cinnamon, salt and pepper and stir in the chopped parsley.
3. Tagliatelle noodles go very well as a side dish, a green salad and of course a good Spanish red wine.
4. Fits perfectly into the Christmas season.