Slow-cooked beef with fruits

  In Russian language, we have one word “tomlenie”, which is similar to the word “stewing”, but has a significant distinction. Tomlenie is a slow-cooking process of meat, fish or vegetables in Russian petch (oven/stove, have a look at the pictures of traditional Russian petch here and here).  
  Nowadays traditional Russian ovens can be found only in out-of-the-way places (villages and provinces, located in the remotest depths of the country).
  It’s considered that, slow-cooking in the common oven is close to the “tomlenie” process, but the real taste and aroma of dishes prepared in Russian petch unfortunately couldn’t be done anywhere else.

Slow-cooked meat

Let’s try to prepare the closest dish.
First of all, we need a clay pot with a lid. 
Be patient! Stewing will take several hours.
Don’t worry! During this time you don’t need to check or mix the dish every 10-20 minutes, thus you can have a break and watch your favorite movie, and even prepare a side dish. 🙂

Beef with fruits

If you don’t have clay pot-use casserole.
If you don’t have a lid -cover the pot with foil.
Replace cherries with cranberries.
Omit the sugar.
Spice the meat with 1/3 tsp of crushed cardamom, it brings a nice interesting note. 
You can add 2-3 tbsp of dry red wine for the better taste (after the frying meat).
Ingredients to feed 4 people:
Beef, cut into 2-3cm cubes – 700g/1lb
Golden onion – 1 big, sliced
Pitted prunes – 150g/5 oz
Cherry fresh or frozen – 150g/5 oz
Sunflower or olive oil for frying- 1 tbsp
Cinnamon – 1/2 tsp
Sugar – 1 tbsp
Bay leaves – 2
Whole black peppercorns – 8-10
Salt, pepper – to taste
some parsley, chopped
 
Method:
  • Heat the oil in a frying pan and fry the onion for 5-7 minutes, add beef cubes and fry until slightly browned.
  • Sprinkle the meat with sugar and cinnamon.
  • Put the meat in a clay pot, add boiling water (just to cover the meat), bay leaves and peppercorns. Season with salt and pepper. 
  • Don’t forget to close the pot with a lid! 🙂
  • Transfer to a preheated oven, 200C/400F, for 2 hours.
  • Check the quantity of the liquid, and add some more water  – if desired (the meat always should be in the broth).
  • Reduce temperature to 180C/380F and return to the oven for a further 1 hour.
  • Add prunes and cherries (no need to defrost), check the seasoning and return again to the oven for 30 minutes.
  • Switch the oven off and leave the pot in it (until the oven is still warm).
  • Sprinkle with fresh parsley.
 
The good garnish to such meat is a buckwheat porridge, mashed or boiled potatoes. It could be served with broth; in a clay pot or on a serving plate.
Enjoy the holiday dinner! 🙂
 

3 thoughts on “Slow-cooked beef with fruits

  1. Pingback: A touch of summer. Radish salad. | milkandbun

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