Preparation time: 15’
Cooking time: 50-60’
For 4 persons
Ingredients
2 kg beef rail
4 tbsp. olive oil
1 medium onion (finely chopped)
2 cloves of garlic
1 tbsp. Tomatopaste 28% KYKNOS
1 cup Mavrodafni (sweet fortified wine)
Beef stock (optional otherwise water)
3 tsp. honey
Sweet Paprika
Salt, Freshly ground pepper
15-20 dried plums
Peels from half an orange
For the spices
1 cinnamon
3-4 cloves
10 seeds of cardamom
10 grains of black pepper
10 seeds of coriander
For the pumpkin
1 medium pumpkin
Olive oil
Salt, Freshly ground pepper
Paprika
Sugar
For the garnish
20 champignon mushrooms
5 roosters
10 chestnuts (roasted and peeled)
Juice from an orange
Olive oil
Salt, Freshly ground pepper
Preparation
Preheat the oven to 180°. Line a baking tray with parchment paper.
Cut the pumpkin in half and remove the seeds. Add olive oil, salt, pepper, paprika and sugar and turn the pieces so that the skin is on top.
Pierce the pumpkin and bake it for 30’-40’ until soft.
Put a saucepan on medium to high heat and add the olive oil. Put the pieces from the railway and saute them well. Remove them and leave them in a bowl.
Add the onion and cook for 1’-2’. Add the garlic and cook for another 1’. Add the Tomatopaste 28% KYKNOS and cook for another 1'. Extinguish it with the bay leaf. When the alcohol is gone, put the beef back into the pot.
Add the beef stock. Tie the spices in a plastic bag and put them in the pot. Add the honey, plums, salt, pepper and paprika.
Close the pot, lower the heat and cook for 30’-40’ until the meat is tender.
If the sauce needs to set, leave it on medium heat for a while longer.
When our beef is almost ready, put a pan on high heat. Add olive oil and mushrooms. Saute them until they turn golden brown.
Add the chickpeas and lower the heat. After they have been cooked for another 2’-3’, add the juice from the orange, the chestnuts, salt and pepper and put the lid on.
Cook for another 5’.
When the pumpkin is ready, put it in and with a spoon remove the crumb in pieces, putting it on a plate. Place the veal on top with or without the bone.
Add the garnish and finish with the sauce.