Beef with Dried Fruits
Marinated beef braised slowly with dried prunes and apricots in a rich, thick sauce.
Ingredients
| 400 g | beef top round (shol) | |
| 30 g | dried prunes | |
| 30 g | dried apricots | |
| 1 cup | 240 ml | white wine |
| 1/4 cup | 60 ml | vinegar |
| 3 tbsp | 45 ml | soy sauce |
| — | salt | |
| — | garlic powder | |
| — | black pepper | |
| — | tarragon | |
| — | ginger | |
| — | cloves | |
| 2 tbsp | 30 ml | olive oil |
Instructions
Cut the meat into medium-sized pieces. Bring the wine, vinegar, soy sauce and all the spices to a boil on the stovetop. Pour this marinade over the meat and let it stand in the refrigerator, cold, for at least 1 full day (24 hours). Heat the olive oil in a pan and fry the meat, drained from the marinade, on all sides. Once it gets a golden crust, pour the marinade over it and let the dish simmer on low heat, covered, until the meat is half-tender. Add the dried fruits - half whole, half cut into small pieces. Continue simmering until the meat and fruits are fully tender (about another half hour). Add water if needed. In the end a small amount of thick sauce should form.