CHUCK BRAISED IN MEAD
Serves six
- 1 kg EMH beef chuck
- cold-pressed olive oil
- salt
- freshly ground black pepper
- 5-6 garlic cloves
- 4 large onions
- 1 bottle (500 ml) mead
- 300 ml beef stock
- 2 bay leaves
- a small bunch of thyme
Heat oil in a pan and brown the meat on all sides. Season with salt and pepper and transfer to a Dutch oven. Peel the onions and garlic cloves, cut the onions into wedges, brown them in the pan and transfer to the Dutch oven. Add the thyme sprigs and bay leaves, pour over the mead and stock. Cover the surface with baking paper, place the lid on top and transfer to a preheated 160°C oven. Braise until the meat is falling apart, about 3 to 3.5 hours. Remove the thyme sprigs and bay leaves. Serve the meat with the onion sauce and roasted vegetables.
BEEF SHASHLIK
Serves 6-8
- 1.5 kg EMH beef chuck
- 6 garlic cloves
- 500 g onions
- 600 ml pomegranate juice
- 2-3 tbsp oil
- salt
- freshly ground black pepper
For the skewers:
- thinly sliced smoked bacon
- 2-3 bell peppers of different colours
- 2 large red onions
Cut the meat into 3 x 4 cm pieces. For the marinade, crush the garlic and slice the onion. Pour the juice into a large bowl, add the garlic, onion and oil. Add the meat to the marinade and mix well. Leave to marinate for at least 12 hours. Cut the peppers into pieces and the onions into wedges. Thread the meat, rolled-up bacon slices, pepper pieces and onions alternately onto skewers. Grill over hot coals for 20 minutes or until cooked to your liking. Season with salt and pepper and serve.
