👨‍🍳 作り方

1. 1

   Pat the beef dry with paper towels and season generously with salt and pepper.

2. 2

   Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove beef and set aside.

3. 3

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the chopped tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until the tomatoes have broken down.

5. 5

   Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let it simmer for 5 minutes to reduce slightly.

6. 6

   Return the beef to the pot. Add the beef broth, dark rum, bay leaves, thyme sprigs, cloves, and cinnamon stick. Bring to a simmer.

7. 7

   Cover the pot and transfer it to a preheated oven at 160°C (320°F). Braise for 2.5 to 3 hours, or until the beef is tender.

8. 8

   Add the chopped carrots and celery to the pot during the last hour of cooking.

9. 9

   Once the beef is tender, remove the bay leaves, thyme sprigs, cloves, and cinnamon stick. Adjust seasoning with salt and pepper if needed.

10. 10

    Serve hot, garnished with fresh chopped parsley. This dish is excellent served with rice or crusty bread.