{"id":23543,"date":"2023-12-05T12:23:15","date_gmt":"2023-12-05T10:23:15","guid":{"rendered":"https:\/\/premiumangus.ro\/blog\/beef-with-dried-prunes\/"},"modified":"2023-12-05T14:23:40","modified_gmt":"2023-12-05T12:23:40","slug":"beef-with-dried-prunes","status":"publish","type":"post","link":"https:\/\/premiumangus.ro\/blog\/en\/beef-with-dried-prunes\/","title":{"rendered":"BEEF WITH DRIED PRUNES"},"content":{"rendered":"<p><strong>\u27a4Ingredients:<\/strong><\/p>\n<p>1 kg beef, cut into small pieces<br \/>\n1 carrot (100-150 g), sliced into thick strips or rings<br \/>\n2 onions (300 g), diced<br \/>\n1 garlic clove (finely chopped)<br \/>\n2-3 tablespoons vegetable oil<br \/>\n1 tablespoon salt (regular, not fine)<br \/>\nBlack pepper to taste<br \/>\n\u00bd teaspoon coriander<br \/>\n1 tablespoon paprika<br \/>\n1 tablespoon tomato paste (you can use a fleshy tomato)<br \/>\n1 tablespoon flour (if you want a thicker sauce)<br \/>\n2 tablespoons (500 ml) boiling water (or a cup of red wine and a cup of water)<br \/>\n200 g pitted dried prunes (rinse well)<br \/>\n1 g cinnamon (for cinnamon lovers, you can add 1\/3 small teaspoon)<br \/>\n1 bay leaf<br \/>\n1 tablespoon balsamic vinegar<br \/>\nParsley<\/p>\n<p><strong>\u27a4 Preparation:<\/strong><\/p>\n<p>1) Rinse the meat, pat it dry with a towel, and cut it into small pieces. Sear it in a well-heated pan or a thick-bottomed pot over high heat on all sides for about 8-10 minutes. When the liquid has almost evaporated, add salt, pepper, and coriander.<\/p>\n<p>2) If cooking in a pot, place the meat on a plate, and in the same pot, saut\u00e9 onions and carrots for a few minutes over medium heat (no need to bring them to a golden color), adding a pinch of salt. Or saut\u00e9 them separately, as I did. Add chopped garlic, saut\u00e9 for another minute, then add paprika and tomato paste, mix. Add the meat. If desired, you can thicken the sauce with flour. Pour 2 cups of boiling water to cover the meat or one cup of boiling water and one cup of wine. Bring to a boil, cover with a lid, reduce the heat to very low (the meat should not boil too much, just simmer a little), and simmer for 1.5-2 hours until the meat is almost done. Salt the broth if necessary. If the liquid starts to evaporate actively, add a little water if needed.<\/p>\n<p>3) When the meat is almost done, add dried prunes, cinnamon, a small bay leaf, and simmer for an additional 20-30 minutes, covered. Then remove the bay leaf, add balsamic vinegar, mix. If you like, you can add parsley. Let it boil without a lid for 1 minute and then turn off the heat.<\/p>\n<p><strong>\u27a4 Recipe created by Buc\u0103t\u0103ria fermecat\u0103. You can find this recipe, <a href=\"https:\/\/www.youtube.com\/watch?v=-kEc4O-PW9w\" target=\"_blank\" rel=\"noopener\">HERE<\/a>.<\/strong><br \/>\n<strong>\u27a4 Angus cheeks can be purchased at <a href=\"https:\/\/premiumangus.ro\/product\/your-pack\/\">YOUR PACK<\/a>. <\/strong><br \/>\n<strong>\u27a4 Premiumangus.ro wishes you a good appetite!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u27a4Ingredients: 1 kg beef, cut into small pieces 1 carrot (100-150 g), sliced into thick&#8230;<\/p>\n","protected":false},"author":72,"featured_media":23532,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[18,450],"tags":[],"featured_image_src":"https:\/\/premiumangus.ro\/blog\/wp-content\/uploads\/2023\/12\/imag-repr.jpg","_links":{"self":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts\/23543"}],"collection":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/users\/72"}],"replies":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/comments?post=23543"}],"version-history":[{"count":1,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts\/23543\/revisions"}],"predecessor-version":[{"id":23544,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts\/23543\/revisions\/23544"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/media\/23532"}],"wp:attachment":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/media?parent=23543"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/categories?post=23543"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/tags?post=23543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}