Slow-Braised Beef with Allspice and Bay Leaf
Beef provides complete protein, iron, zinc, and L-carnitine, making the dish dense and satisfying. Long braising softens connective tissue without flour or sweet sauces.
Cut beef rump (1000 g) into large 5-6 cm pieces and pat it dry. Heat ghee (20 g) in a heavy pot and brown the meat for about 8 minutes, until the surface is well colored.
Add black peppercorns (3 g), allspice (2 g), and bay leaf (1 g). Cover the pot and braise the meat over the lowest heat for about 3 hours; if the juices reduce too quickly, lower the heat.
Season with table salt during the last 5-10 minutes. The beef is ready when the pieces separate easily into fibers with a fork and the sauce stays rich and glossy from the rendered fat.
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