THE JUNIPER MEAT-SWELL

(Our Play on Serbian Goulash / Gulaš)

THE JUNIPER MEAT-SWELL

Ingredients: 800g Beef chuck (cubed), 4 Large onions (pureed), 4 cloves Garlic, 2 Carrots (minced), 2 tbsp Smoked paprika, 6 Juniper berries (crushed), 1 tsp Black pepper, 200ml Red Wine, 2 tbsp Tomato purée, 1 tbsp Lard...

Ingredients

  • 800g Beef chuck (cubed)
  • 4 Large onions (pureed)
  • 4 cloves Garlic
  • 2 Carrots (minced)
  • 2 tbsp Smoked paprika
  • 6 Juniper berries (crushed)
  • 1 tsp Black pepper
  • 200ml Red Wine
  • 2 tbsp Tomato purée
  • 1 tbsp Lard

Cooking Method

  1. The Scorch Sear beef in lard on maximum heat until dark brown; remove.
  2. The Architect Fry onion puree in the fat until it turns into a dark, sweet mahogany jam.
  3. The Bloom Add spices and juniper berries with a 40ml splash of wine; the steam will release the gin-like perfume.
  4. The Swell Add remaining wine, tomato purée, and 400ml stock; return beef. Simmer covered for 50 minutes.
  5. The Marriage The sauce should reduce to a thick, black-red silk that coats the meat.
  6. The Final Flourish Top with raw fresh parsley and extra black pepper.

Cuisine: Balkan

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