Yield: 6 Servings
A big thanks to my good friend, Ivy, for recommending this recipe! I am so glad that I gave it a try because I never would have tasted perfection! Feel free to tweak this recipe to your liking. Enjoy!
Ingredients:
Clarified butter or vegetable oil
2 ¼ pounds (1 kg) whole boneless beef shank (if not available, use shoulder/chuck roast or short rib)
1 ¾ pounds (800 g) yellow onions
4 tbsp (30 g) sweet Hungarian paprika
1 tbsp (20 g) tomato paste
½ tbsp dried marjoram
¾ tsp fine salt
1 tsp hot paprika or a pinch of cayenne pepper (optional)
½ tbsp vinegar (any will do)
½ tbsp caraway seeds or ground caraway seeds (do not substitute cumin)
2 bay leaves (optional)
Directions:
Slice the beef into 2-inch cubes. Discard excess fat.
Thinly slice the peeled onions.
Place a large pot on the stove and turn the heat to medium-high.
Add one tbsp of butter and allow it to melt.
Add the beef and sear both sides for about 10 minutes or until they turn brown. Make sure to sear the meat in batches to prevent overcrowding. Remove from the pot onto a clean plate.
In the same pot, add another tbsp of butter and allow it to melt.
Add the onions and sauté for about 10 minutes.
Turn the heat down medium-low, and cook the onions for another 15 minutes or until they caramelize.
Add the caraway seeds, marjoram, paprika, and tomato paste. Stir and cook for about 20 seconds or until aromatic.
Add the vinegar and 1 cup of water. Stir until well blended. Simmer for about 15 minutes or until the volume of the sauce reduces to half.
Add one more cup of cold water and stir until well mixed.
Put the beef cubes back into the pot as well as the bay leaves and salt. Stir until well mixed.
Cover the pot and simmer for a few minutes over low heat. Cook the beef cubes for about 3 hours.
Serve with pasta and enjoy!
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