Kapama (Aromatic Beef in Red Wine)

Time

Ingredients

Ingredients

3 lbs. lean beef, cut into 2-inch pieces
2 lg. onions, sliced
1-1/2 tbsp. ground allspice
2 lg. cloves garlic, chopped
8 bay leaves
2 tbsp. dried oregano
2-1/4 cup dry red wine
2 rashers lean bacon, finely diced
4 fl. oz. olive oil
1-1/2 lb. sm. boiling onions, peeled
1-1/2 oz. plain flour (plus extra for dredging)
2 lbs. ripe tomatoes, diced and juices reserved
1 tsp. honey
1 stick cinnamon
4 fl. oz. meat stock or
water
Salt and pepper, to taste
2-1/2 oz. olives, pitted and chopped (optional)

Instructions

Combine meat, onions, allspice, garlic, 4 bay leaves, 1 tbsp. oregano, and red wine in a large bowl. Cover and set aside in a cool place for 2-4 hours. You can put it in the fridge overnight if you want too. Heat the oven to 140°C/275°F/Gas1.

Sauté the bacon in it’s own fat in a large frying pan for 2-3 minutes and transfer to a large casserole dish. Add half the olive oil to the frying pan and sauté the boiling onions until lightly browned on all sides, about 10 minutes. Drain and set aside.

Remove the meat from the marinade, reserving the marinade, and pat dry with kitchen paper. Lightly dredge with flour, shake off the excess. Add 3 tbs of the remaining olive oil in the frying pan and sauté half the meat until lightly browned on all sides. Transfer to the casserole dish and repeat with the remaining meat. Bring the marinade to a boil in a pan and then simmer until reduced by about one third. Strain the marinade through a sieve into the frying pan and discard the solids. Bring to the boil stirring well. Add the reduces marinade, tomatoes, honey, cinnamon, stock salt and pepper, remaining bay leaves and 1 tbs oregano to the casserole dish. Mix everything together well.

Usually the casserole is sealed with a flour and water dough and then baked for 2-1/2 hours. This can be very difficult to remove though, so place some foil over the casserole dish and then put on a tight fitting lid so as little steam escapes as possible. After 2-1/2 hours, break the seal/take off the lid and add the onions. If there is more than about 12 fl. oz. sauce, leave the casserole uncovered. If less, add a little water or stock. Bake for 30 minutes longer.

Bring a small pan of water to the boil. Add the olives, leave to stand for 5 minutes and then drain and rinse and add to the casserole. Chop the parsley, capers, garlic and lemon zest together.

Arrange the meat and onions on a large plate, spoon over the sauce and then sprinkle with the parsley mixture.

Author's Comments

very very filling and quite rich

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