Ingredients 1½ kg beef from the shoulder, ideally brisket or chuck (whole piece) 2 tbsp olive oil 1 clov. garlic 1 carrot 1 onion 1 sprig parsley 1 sprig fresh thyme or rosemary 1/2 cup balsamic vinegar 1/2 orange 250 gr dried prunes 250 gr boiled chestnuts 250 ml red wine (Mavrodaphne) 250 ml meat stock or water Freshly ground pepper Salt FOR SERVING Glazed carrots Boiled chestnuts Sweet potato purée Expert Tip Dr. Tasos Papalazarou Prunes are an excellent source of dietary fiber, promoting good intestinal health, while also providing vitamins A, C, and E. Our fillet provides high-quality protein, as well as iron and essential B-complex vitamins, supporting proper metabolic function. Pepper, aside from its nutritional value, stimulates digestive enzymes in the stomach, preparing for efficient metabolism of incoming food. Serve with a little rice or couscous for an exceptional meal. TAGS MEAT BEEF MAIN COURSES LIGHT CHRISTMAS HOLIDAY MEALS NEW YEAR'S DAY VALENTINE'S DAY SUNDAY LUNCH Ingredients 1½ kg beef from the shoulder, ideally brisket or chuck (whole piece) 2 tbsp olive oil 1 clov. garlic 1 carrot 1 onion 1 sprig parsley 1 sprig fresh thyme or rosemary 1/2 cup balsamic vinegar 1/2 orange 250 gr dried prunes 250 gr boiled chestnuts 250 ml red wine (Mavrodaphne) 250 ml meat stock or water Freshly ground pepper Salt FOR SERVING Glazed carrots Boiled chestnuts Sweet potato purée Video Instructions Choose beef from the shoulder, ideally brisket or chuck from a young calf. Let the meat rest for 20 minutes at room temperature, covered. Tie the beef with cooking twine to maintain its shape, drizzle with a little olive oil, season with salt and pepper, and rub evenly all over. Heat olive oil in a pot or pressure cooker and sear the meat on all sides for 6-8 minutes, until a crust forms. Remove the beef and place on a platter. In the same pot, sauté the coarsely chopped vegetables for 3-4 minutes over high heat. Add the balsamic vinegar and allow 2-3 minutes to evaporate. Add the herbs, squeeze the orange, and place it in the sauce. Pour in the wine and let it boil for 2 minutes. Finally, add the stock and return the meat to the pot. Seal the pot and cook over low heat for 1 hour, until tender. Once cooked, remove the beef and vegetables from the sauce. Add the prunes and chestnuts to the sauce and boil over high heat for 2 minutes until glazed and the sauce thickens. Remove the twine from the meat and slice thinly. Serve the beef drizzled with the sauce, accompanied by purée and peas. YOU MAY ALSO LIKE Mashed sweet potato Tips You can thicken the sauce with cold butter if you wish. Remove the sauce from heat and, while still warm, add two walnut-sized pieces of butter and whisk until melted. Let sit for 2-3 minutes to cool and thicken. The sauce is small in quantity but very rich in flavor. For more sauce, add extra liquid to the dish. If you do not have a pressure cooker, cook normally in a pot, but it will take twice as long. TAGS MEAT BEEF MAIN COURSES LIGHT CHRISTMAS HOLIDAY MEALS NEW YEAR'S DAY VALENTINE'S DAY SUNDAY LUNCH
