Ingredients: 1.25 kg tenderloin beef (cubed) 1 onion thinly sliced 6-7 garlic pods (peeled, whole) 250-300 gm button mushrooms (fresh or canned; whole) 15-18 pearl pickling onions; whole (peeled, top tip hardly removed, stem intact) 2 carrots (peeled, quartered lengthwise, sliced) 1/4 cup fresh tomato juice 1 cup dry red wine 2 chicken bouillon cubes A handful of fresh parsley leaves (chopped) Sprig of fresh rosemary Sprig of fresh thyme 2 tbsp corn oil + 1 tbsp extra 30 gm butter or ghee Salt (to taste) + pepper + ground cinnamon + grated nutmeg + 7 spices + 4-5 bay leaves
Method: Heat a large cooking pot on high. Add oil. Lower heat to medium and add beef cubes. Stir to sear and slightly brown. Remove aside, with a slotted spatula on to an empty dish. Add mushroom; (if fresh) and stir on high heat to fry and sear quickly; lest it releases waters. When slightly coloured; remove aside with a slotted spatula; on to an empty dish. Lower heat to medium. Add the butter or ghee. Add Rosemary, thyme, bay leaves, sliced onion and garlic. Stir until onion and garlic turn slightly caramelised; over medium heat and herbs become aromatic. Return beef to pot. Stir with contents of pot; for a few minutes. Discard sprigs of rosemary and thyme. Add pepper, cinnamon, nutmeg and 7 spices. Stir until aromatic. Add tomato juice, wine and chicken bouillon cubes. Stir to combine. Bring to a boil. Allow to slightly thicken; (approximately five minutes). Add carrot and mushroom. Bring to a boil. Cover and lower heat to a minimum low. Meanwhile; in a skillet, add extra oil. When heated; add pearl onions. Stir fry over medium-high heat. Keep stirring until certain parts of the onions become golden brown; yet still shiny and translucent. Remove with a slotted spatula. Add to beef pot. Add mushroom; (if canned; drained). Gently combine all ingredients. Bring back to a boil. Cover and braise over very low heat, until beef is fork tender. Check occasionally, during braising time; if any water is needed. Add only hot water and in small amounts. Taste for salt. When done; remove away from heat. Allow to rest, covered, for almost ten minutes. Pour into serving dish. Sprinkle parsley on top. Serve at table; with mashed potatoes aside.
*A version of this article appears in print in the 24 September, 2020 edition of Al-Ahram Weekly
