Μοσχαράκι κρασάτο με πορτοκάλι

What we need:

  • 700ml (1 bottle) of red wine
  • 2 oranges
  • ½ cup brown sugar
  • 8-10 cloves
  • 2 cinnamon sticks
  • ¼ teaspoon grated ginger (optional)

How we do it:

Put the meat in the refrigerator 4-5 hours, in a marinade made with wine, vinegar, 1 carrot, 2 onions into slices, half rosemary, allspice, salt and pepper. Then drain keeping the liquid marinade and pat dry with paper towels. Finely chop the onion. In a wide saucepan, heat the butter with 2 soup spoons olive oil and when burn well sauté the meat until it turns red on both sides. Take it out and keep it separately. Add the remaining olive oil and sauté the onion with the remaining garlic slices, two carrots into slices and allspice, stirring for 2′-3 ‘on medium heat. When softened, add the meat and mix all ingredients to fire for 1’-2 ‘. Add the marinade and boil on medium heat until the liquid is reduced to about 1/3. We grate the oranges and then squeeze them and keep their juice. Pour the meat juice mixed with tomato paste, rosemary, the remaining garlic cut in half, cinnamon, cover the pot and let the food simmer 1 hour, stirring occasionally. Then add orange zest, taste and correct the salt and continue cooking until the meat is tender, about another hour, depending on the meat. Finally add the chopped parsley. Serve with fresh tagliatelle with chilopites or other traditional pasta like swivels or candlewick stands, with mashed potatoes.

tips: this food is made even more delicious with beef. If you find it, you put it in the marinade from the previous night (because it’s harder) and will need further cooking time. Take care, yet, the quality of wine that you put in the food. Try it before using it to meet your taste. A bad wine can ruin the food.