Lemonáto beef recipe
Greek gastronomy is one of my weaknesses, I find it fascinating, intense, balanced, fresh, it is simply great in my view. In fact, I consider that Andalusia, Greece and North Africa have much in common gastronomically speaking, the three pamper the ingredient, in the three the fresh market product prevails, and in the three cultures the simple elaborations stand out, pampering the ingredient.
And as a sample of such magnificent culture, I present today this recipe for lemonáto beef, a beef stew with lemon, widely used in Greek cuisine, which will surprise you with its exquisite flavor.
1 kg. of beef for stew, 8 small potatoes, 1 spring onion. 2 cloves of garlic, 2 beautiful lemons, 2 sprigs of parsley, extra virgin olive oil (EVOO), black pepper and salt.
We chop the meat, and fry it in a pan with a drizzle of EVOO, until golden brown, add the chives and minced garlic, poach, add the whole peeled potatoes, stir, add the chopped parsley, ground pepper and salt, turn and squeeze the lemons, add 1 glass of water, cover and let cook covered over low heat, until the meat is tender. Approximately 2 hours in the conventional pot, 40 minutes in a pressure cooker, 1 hour in the oven at 180º, this is relative and depends among other things on the type of meat.
Processing time | 1 to 2 hours
Difficulty | Easy
This recipe for lemonáto beef is eaten with bread for dipping, red wine and a good green salad to accompany it, which is essential. You see, our Mediterranean diet is rich in nuances, it surprises us with curious concoctions like this one of veal with lemon that, if you have not tried it, I assure you that you will be pleasantly surprised.