Beef braised in wine and onion

Slice the slightly frozen beef (600 g) into thin slices across the grain. This will help the meat become more tender during cooking.

Then, cut the onion (200 g) into thin feathers.

In a saucepan, layer the ingredients: first a layer of onion, then beef, add a little salt, then another layer of onion, then beef again, and finish with a top layer of onion.

After that, add salt, ghee (1 tbsp), and dry white wine (100 ml). Also add the spices:

• bay leaf (1 piece);
• allspice (2–3 pieces);
• black cumin (a pinch);
• cumin (a pinch);
• Provencal herbs (a pinch).

Place the saucepan on the stove over high heat to bring the contents to a boil.

As soon as steam begins to appear, reduce the heat to the minimum and cover with a lid. After 30 minutes, carefully stir the contents and cover again.

Simmer the dish for another one and a half to two hours, periodically checking to ensure the liquid does not evaporate.