This is a dish I love to make, it’s very simple, and incredibly delicious. It requires an overnight marinade, so keep that in mind when making it. I like to make it in large batches so I can freeze some for meals in a few weeks.
Ingredients:
Beef cubes
Red wine - enough to cover cubes plus an equal amount for cooking later
Yellow onions, diced
Garlic, minced
Salt/pepper
(optional: rosemary and/or hot pepper]
I usually use about 2 pounds (around 1 kg) of beef cubes.
Put the cubes in a container and cover with red wine, toss in a little salt, and let it sit overnight to marinate.
The next day, fry the cubes in a little olive oil. (Pull them out of the wine marinade with tongs; don’t throw that marinade away!)
Once the beef is browned, pull it out of the pan and put it back in the marinade. Then add just a bit more oil to the pan, and add the diced onions. Let them soften for a minute or two, then add garlic, and stir. Let this cook down for a few minutes, then add in the beef cubes and the wine marinade. (If you want to add rosemary and/or hot pepper, toss it in at this point. You can add a whole sprig of rosemary, and cook it until the leaves “melt” off of the stem.)
Turn the flame to low and let let this cook for an hour or two. I usually add more wine at the outset; you want the beef completely covered in liquid when you begin cooking. As it cooks down, I taste to see if it needs more salt and pepper (keep in mind that as the sauce reduces it will get more salty). After an hour or so I usually add some water in so the dish can keep cooking; by now the flavors have developed so it’s OK to add a little water to let the meat get to the falling-apart stage without over-seasoning it.
This can be served alone on a plate (as they often do here in Italy), but I prefer to serve it with a side dish since it is so rich: rice, potatoes (roasted or mashed), or quinoa.
Buon appetito!
