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Category:pasta    |
| INGREDIENTS |
3-4 cloves garlic, peeled and finely sliced
20 gr. butter
500 gr.
onions, finely sliced (4-5 onions)
0.5 teaspoon ground cinnamon
0.25
teaspoon cloves
2 tablespoons tomato puree, diluted in a little hot
water
salt and black pepper
3 tablespoons red wine vinegar
1.75 kg
piece of top rump, or rolled brisket
4 tablespoons olive oil
500 gr.
spaghetti, to serve
Serves 6 persons! | |
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| METHOD |
In a small bowl, mix together the garlic, cinnamon,
cloves, salt and pepper. Make frequent deep slits around the meat and fill them
with some of the garlic mixture, pressing it down inside the meat until it is
all used up. Heat the oil and butter in a large ovenproof casserole and seal the
meat until lightly brown all over. Teka out the meat, add the onions and stir
until they start to colour. Put the meat back into the saucepan and add enough
hot water to come just below its top surface; then add the tomato puree and salt
and pepper. Cover and cook slowly, turning the meat over frequently and stirring
the onions to prevent them sticking, until the meat is tender - about 1.5
hours.
Alternatively, cook in a pre-heated oven, gas no.3/ 350 grades/ 170
grades C for 2 hours, turning the meat and the onions occasionally.
When the
meat is tender, put the dish on the hob, slowly pour the vinegar over the meat
and let it bubble uncovered for 5 minutes, guarding against the onions sticking.
By then, there should be a deliciously reduced sauce, smooth and sweet with the
melted onions. If not, take out the meat and cook the sauce, uncovered, rapidly
until it is reduced. Discard the string, slice the meat and put it back into the
sauce.
Cook the spaghetti until al dente. Serve immediately with the
sauce over the pasta and the meat on the side. |
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