F

Good morning my friends, delicious beef for today served with rice or French fries or both ;) I like both ;)
As always let’s do the magic together

Ingredients

1 kg beef spalomita (very juicy and tasty piece of beef shoulder, perfect for braised), in medium cubes
400 gr. onion, finely chopped
2 cloves garlic, whole
1 kg of ripe tomatoes, peeled and chopped
400 ml chicken broth or water
1 bay leaf, fresh or dried
2 sprigs of fresh oregano
2 grains of allspice + 1/2 cinnamon stick the leaves of 1/4 bunch of fresh mint, finely chopped
20 ml olive oil + 60 ml fresh olive oil, for serving
salt, freshly ground pepper

Preparation

The meat should be at room temperature. I wipe it well with paper, to be completely dry. This way it will brown better, something that will enhance the taste of the blush.
Then I salt it. I choose a wide and heavy, sturdy pot. Cooking blush is not a hurry, it takes time and patience to get the food right. The heavy pot retains heat, diffuses it evenly and simmers the meat better.
Heat the 20 ml oil on high heat and fry the meat, in portions, until well browned on all sides, to form a crust: that's all the flavor.
Do not stack all the meat in the pot, because it will drop the temperature of the pan and will not turn brown, instead it will boil in its juices.
Take it out with a slotted spoon and leave it on a plate.
I put the onions in the pot, in the delicious burnt leftovers from the frying of the meat, and I fry them with a little salt for 7-8 minutes, on a medium heat, until they turn brown, they are ready to caramelize and take out their sweetness.
Add the garlic and sauté for 1/2 minute, to heat and remove the aroma
but his. I also add the fresh tomato. Fresh and mature, now that it is still its time. The blush wants the apricot of the fresh tomato. I never "correct" the taste by adding sugar, I want the blush to capture its sweet and sour taste.
Cook for 10 minutes, bring to a good boil, add the meat with the juices left on the plate and add the broth, bay leaf, oregano, allspice, cinnamon and salt and pepper. The combination of these spices is, in my opinion, the best for blush. I rub the bottom of the pot to dissolve in the liquids any burnt materials from the deep frying. These are all elements of taste.
When the food starts to boil, skim with a small spoon for 10-15 minutes - if the foam remains, it will leave a heavy smell on the food.
I lower the heat so that the sauce boils very gently, pops sparsely and blisters on its surface - to make "mop mop". I cover the pot and simmer for about 2 hours.
The good blush requires patience. It can take up to 2½ hours, it depends on the meat, it is not the same every time. Every now and then I take a look and stir so that it does not grab, but in general it is a relaxing food, you do not need to be on top of it all the time.
In the meantime I prepare the salad (tomato always next to the blush) and french fries - I will fry them at the last minute, but they have to be cleaned and cut.
I uncover and taste the meat, it must have softened so much that it can be easily cut with a fork. If at this stage the juice is thin, take out the meat and cook for a few minutes, over high heat, until the sauce sets - it does not need to be too thick, it is good to have its zucchini.
I pull the food out of the eye, add the mint and season with salt and pepper. But fresh mint, for freshness in the mouth and strong aroma.
Let the food rest for 10 minutes and serve, adding good agaro oil to each dish. I avoid a lot of oil when frying, I prefer it at the end, to give a spicy, salty note to the food.

Enjoy your meal

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

My best wishes from Greece