Stewed Beef with Onion and Vinegar

Cut the beef (400 g) into large cubes and slice the onion (150 g) into half-rings. Put the meat in a heavy-bottomed pot, add a little water just to start stewing, bring to a boil, and skim off the foam.

Add the onion and butter (50 g), cover, and stew over low heat for about 1 hour.

Add salt (3 g), black pepper (1 g), dried garlic (2 g), coriander (1 g), and 9% vinegar (15 g). Continue stewing for another 1.5-2 hours, until the beef is tender.