Shoulder roast #5
5-6 small carrots, cut lengthwise into quarters
1 1/2 cups dry red wine
1 medium onion, diced
Salt, pepper, paprika, baharat spice mix, cilantro seeds
A little oil for frying
- Cut the meat into strips of a few bites each. Heat the pan with a little oil and fry the cubes of meat (in a few batches so that the beef is not too crowded in the pan and doesn’t cook in the steam).
- Put the meat aside. Fry the onion in a pot until it’s golden, then add the carrots, wine, silan and seasonings.
- When it is all boiling, add the meat. If you need to add more liquid in order to cover the meat, use boiling water.
- Stir and when the pot begins boiling lower the heat as much as possible, or even transfer it to a hot plate, and cook for 5-6 hours. The meat will come out so tender it will be falling apart.