👨‍🍳 作り方

1. 1

   Marinate the beef: Pierce the beef all over with a sharp knife and insert slivers of garlic and bacon into the holes. Place the beef in a large bowl or container. Pour over the red wine, add bay leaves, cloves, and juniper berries. Cover and refrigerate for 24-48 hours, turning the meat occasionally.

   💡 プロのコツ: Using a good quality dry red wine is essential for flavor.
2. 2

   Remove beef from marinade, reserving the marinade. Pat the beef dry with paper towels. Season generously with salt and pepper.

   💡 プロのコツ: Drying the meat helps achieve a better sear.
3. 3

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned. Remove beef and set aside.

4. 4

   Add the chopped onions and carrots to the pot. Sauté until softened and lightly browned, about 8-10 minutes.

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
5. 5

   Stir in the minced garlic and tomato paste, and cook for another minute until fragrant.

6. 6

   Return the beef to the pot. Add the prunes and pour in the reserved marinade and beef broth. The liquid should come about halfway up the sides of the beef.

   💡 プロのコツ: If needed, add more broth or water to reach the desired level.
7. 7

   Bring to a simmer, then cover the pot tightly and reduce heat to low. Braise for 3-4 hours, or until the beef is fork-tender.

   💡 プロのコツ: Alternatively, braise in a preheated oven at 160°C (325°F).
8. 8

   Once tender, remove the beef from the pot and let it rest. Strain the sauce, discarding solids. Skim off excess fat from the sauce.

   💡 プロのコツ: For a smoother sauce, you can blend it briefly.
9. 9

   Slice the beef thinly against the grain. Return the slices to the sauce and simmer gently for another 15-20 minutes to allow the meat to absorb the flavors.

   💡 プロのコツ: The sauce should be rich and slightly thickened. If too thin, simmer uncovered to reduce.
10. 10

    Serve hot, typically with gnocchi, mashed potatoes, or polenta.

    💡 プロのコツ: This dish often tastes even better the next day.