BEEF WHATEVER

This is a recipe I got from a magazine. I had guests tonight and served this for dinner. I improvised from the original recipe, according to how I wanted (and imagined) it to taste.

On a scale of 1 (as the lowest) to 10 (highest), I would rate this a 7.


Beef Whatever

4 pieces (about 2 kilos) beef shanks
1 tablespoon paprika
1 tablespoon dried rosemary
1 teaspoon powdered cinnamon
salt and pepper
1/4 cup olive oil
1 large onion, chopped
2 carrots, cubed
2 stalks celery, sliced into thick chunks
1 cup very dry red wine
1/2 cup tomato paste
4 to 5 cups water
2 beef broth cubes
2 bay leaves
3 tablespoons honey

Arrange beef shanks in a tray. Season with paprika, rosemary, cinnamon, salt and pepper. Leave to marinate in the refrigerator overnight.

Heat oil in a skillet. Fry shanks until brown. Transfer to a deep pan.

Heat oil in a skillet, saute onions, carrots and celery. Add red wine and allow to boil. Add tomato paste and stir well to disperse. Add to the shank. Pour in water, boil, then add beef cubes, honey and bay leaf.

Boil shank until almost fork tender. Discard bay leaf before serving.

Serve hot with rice or mashed potatoes.