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Good morning my friends, lovely and favorite food for today let’s do it all together step by step

Ingredients

1,200 grams of beef
shoulder
chest or panties whole piece
3-4 sc. garlic
salt
pepper
4-5 tbsp. olive oil
1 large onion (very chopped)
2 carrots
1 kg celery
1 tbsp. pulp
2 packages peeled whole pomontoria
1 cup white dry wine
a little hot water (or meat broth)
1 bay leaf
spice
Cloves
cinnamon (in moderation)
1 packet of thick spaghetti
plenty of kefalotyri (finely ground)

Preparation

Dry the veal very well with absorbent paper towels, so that it does not have any moisture on it. Starting the veal blushed,

Finely chop the garlic on our counter or cut the cloves into cloves and season well with plenty of salt and pepper. We mix them
Pierce the beef in places with a sharp knife and insert the garlic with the salt and pepper into the meat with your finger.
Tie the calf to keep its shape.
Put olive oil in a large saucepan and over high heat brown it very well around for about 7-8 minutes to make a crust.
Put it on a plate and keep it covered for a while.
Lower the heat and add the chopped vegetables and let them wither for 4-5 minutes, stirring.
You can chop all the vegetables in the blender with a break, but do not mash them. We want them in pieces like bronzes 3-4 mm.
Add the tomato paste and grate it at the base of the pot. Extinguish with wine. Allow the wine to almost evaporate. Put the meat with all its zucchini again in the sauce.
Melt by hand in a bowl the whole peeled pomontoria (tomatoes) and add them to the pot.
Bring to a boil.
Lower the heat and add a little hot water or broth about 2 cups. Add the bay leaf and allspice
Cover the braised beef and simmer over low heat until the meat is tender and the sauce thickens for about 2 hours.
The cooking time always depends on how soft the beef is.
After the meat softens, cut it into smaller pieces and leave it in its sauce, to simmer for an additional 10 -15 minutes and to suck the sauce.
It is the time to flavor the food with a little clove and cinnamon.
I tie in a tulip 2-3 cloves 1 small piece of cinnamon stick and put in the pot for a while towards the end.
I leave them for a few minutes and remove them, so that everyone wonders if my braised spices are or are not.
Season with salt and pepper towards the end of the boiling.
For the spaghetti
Boil the thick spaghetti after the beef has boiled.
We drain them very well because they hold water in the hole inside.
Put them in a bowl and pour a little sauce from the roast beef.
Stir until they turn red and coat with sauce.
Put them on a large plate, put the braised beef on them and pour over its rich sauce.
Serve with plenty of kefalotyri immediately.
Secrets to the best braised beef
How do I get the most delicious braised veal?
With soft meat that melts in your mouth?
With a rich taste and a wonderful braised sauce?

Enjoy

Stay safe and healthy my friends and take care of your people

My best wishes from Greece