Braised Beef with Onion and Apple Cider Vinegar

Cut beef (400 g) into large cubes and yellow onion (120 g) into half-rings. Put the meat into a heavy saucepan, add water (100 g), bring to a boil, and skim off the foam.

Add the onion and butter (50 g), cover, and braise for about 1 hour over low heat. Then stir in apple cider vinegar (15 g), pepper mix (2 g), dried garlic (2 g), coriander seeds (2 g), and salt to taste.

Continue braising for another 1.5-2 hours over very low heat, until the beef is tender and the sauce becomes thicker and more even.