Carbonada

This beef stew is one of the region’s signature dishes. Serve with polenta for extra authenticity.

SERVES: 6 TAKES: 40 MINS

INGREDIENTS

40g butter ½ onion 1.2kg calf reale meat (the meat

close to the neck of the cow) 5 sage leaves 10 juniper berries 1 tbsp flour 200ml red wine 200ml white wine

METHOD

Heat the butter in a frying pan, then add the onion and gently fry until softened. Turn up the heat, add the meat, sage and juniper berries and cook until the meat browns.

Combine the flour and 200ml water in a bowl to create a thick liquid, then pour it into the frying pan. Add the wine, season with salt and pepper and allow to simmer for 5 mins before serving.