Roast beef with cranberries on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/zharkoe-iz-govyadiny-s-klyukvoj/

      Ingredient notes:

      Meat. You can use any cuts of beef suitable for braising – chuck, brisket, shank meat, meaty ribs. Alternatively, you can make this dish with pork; neck and shoulder work well. Bear in mind that pork will need less time to braise until tender.

      Cranberries. Both fresh and frozen berries work. If desired or depending on availability, you can substitute lingonberries.

      Bacon. This refers to smoked pork belly. For this recipe it doesn’t matter whether it’s hot- or cold-smoked. The main function of this ingredient is to give the dish a pleasant, slightly smoky flavor.

      Wine. Use a dry red wine such as Merlot or Cabernet Sauvignon. It acts as an additional tenderizing agent for the meat, so don’t omit it.

      Honey. Linden (lime) or wildflower honey works best — it has a pronounced flavor but is not as dominant as buckwheat or chestnut honey.

      Tomato paste. Adds depth of flavor. Instead of it you can add about 250 g of tomatoes in their own juice and reduce them well.

      Broth. In this case it can be replaced with water, since during the long braising the liquid becomes well infused with the flavors of the meat and other ingredients.

      Paprika. Here I mean ordinary sweet ground paprika, but if you want extra aroma you can use smoked paprika.

      Thyme. Both dried and fresh work. A couple of fresh thyme sprigs are enough. After braising they should be removed from the sauce.

      Now to the preparation.

      Cut the meat into small pieces, pat dry with paper towels, and set aside.

      Finely chop the bacon and chop the onion.

      In a pot or sauté pan over medium heat, heat 1 tsp vegetable oil, add the bacon and fry until golden but not crispy, about 2–3 minutes.

      Transfer the bacon to a plate.

      Add 2 tbsp vegetable oil to the pan, increase the heat slightly, and in 3 batches sear the meat on all sides until golden-brown, about 5–6 minutes per batch. Transfer to a plate.

      Put the onion into the pan and fry, stirring, until golden, about 3–4 minutes.

      Add the bacon and tomato paste.

      Stir and cook for about 1 minute. Add the meat, paprika and flour to the pan, mix, and cook for 2 minutes.

      Pour in the wine and broth, add the honey, bay leaf and thyme. Season with salt and pepper to taste.

      Bring to a boil, cover, reduce the heat and braise for about one and a half hours. Add the cranberries.

      Stir, cover again and braise for another hour or until the meat is tender. Remove the bay leaf from the finished stew. Serve with potatoes or rice.

      Enjoy your meal!

      This beef stew with cranberries recipe was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

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