Beef Ostropel | Tender and aromatic Romanian classic
(0)
100 min
Under an hour
Sezamo
Un preparat emblematic al bucătăriei tradiționale românești: cuburi fragede de vită înăbușite lent într-un sos bogat și catifelat de roșii, usturoi aromat, cimbru și foi de dafin.
Preparation method
Ingredient preparation
Cut the beef into medium-sized cubes (about 3-4 cm) and pat dry well with paper towels. Season the beef cubes with salt and ground black pepper.
Finely chop the yellow onion, cut the carrot into thin rounds, and dice the red bell pepper. Peel the garlic cloves and crush them gently or slice them finely.
Browning the meat and sauce base
In a deep saucepan or heavy-bottomed pot, heat the sunflower oil over medium-high heat. Brown the beef cubes on all sides until an appetizing golden crust forms (about 6-8 minutes), then temporarily remove them to a plate.
Chef's tip
For a richer, traditional flavor, you can add 50 ml of dry white wine to the sauce or an extra clove of garlic mashed with a little salt towards the end of cooking.
Beef ostropel is even more delicious the next day, after all the flavors of garlic, bay leaf, and thyme have melded together perfectly.
Ingredients
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