Beef Ostropel with Garlic and Tomatoes | Tender Romanian Classic
(0)
Under an hour
Sezamo
Ostropelul tradițional de vită este o mâncare clasică românească, plină de gust și savoare. Cuburile fragede de carne de vită sunt înăbușite la foc domol într-un sos bogat de roșii dulci, usturoi aromat, cimbru și foi de dafin. Perfect alături de o mămăligă caldă sau pâine proaspătă.
Preparation method
Preparing the meat and vegetables
Cut the beef into bite-sized cubes (about 3-4 cm) and pat dry thoroughly with paper towels. Peel and finely chop the onions. Peel the garlic cloves from the head and crush them lightly or slice them thinly.
In a deep saucepan or Dutch oven, heat the sunflower oil over medium-high heat. Brown the beef cubes on all sides until they develop an appetizing golden crust (about 6-8 minutes), then temporarily transfer them to a plate.
Cooking the flavorful sauce and braising
In the same pan, using the remaining fat, sauté the chopped onions with a generous pinch of salt until translucent and golden (about 4 minutes). Add half of the garlic and the tomato paste, stirring vigorously for 1 minute to release the aromas.
Chef's tip
The secret to a perfect ostropel lies in adding the garlic in two stages: the first part lightly sautéed for a sweet base, and the second towards the end for a fresh, bold flavor.
For exceptionally tender beef, ensure it simmers over very low heat with the pot covered.
Ingredients
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25 min
Under an hour
