Secrets of juicy meat!
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Beef stew serves: 6 people • 2 kg of beef brisket or chuck heart • sea salt • black pepper • 2 medium white onions • 6 oranges (can be substituted with red wine) • 1 cup of extra virgin olive oil • 1 bay leaf • 1 rosemary stalk • thyme (optional) • parsley (optional) • 2 cups of beef broth, chicken broth, or even water METHOD Cut the meat into pieces, not cubes; larger pieces, approximately 8 cm to 10 cm by 3 cm to 4 cm. Season with salt and pepper and refrigerate for at least 6 hours. Or up to 2 days. Remove from the refrigerator about 2 hours before cooking. Peel the onions and cut into julienne strips. Set aside. Squeeze the oranges. Heat the olive oil in a pan and add a few pieces of meat. If you put them all in at once, it will be difficult to brown them. Cook them slowly, at a low temperature, so that they brown slowly, and transfer them to a bowl. Add more pieces to cook, until they all have a nice color. Set aside. Add the onions to the pan. Cook slowly until they are translucent. Add the bay leaf, rosemary and thyme. Return the meat to the pan. Add the orange juice (or wine) and water (or beef broth or chicken broth), a pinch of salt and a pinch of pepper. Let it cook on low heat, very low, with the pan half covered until the meat falls apart. Alternatively, it can also be cooked in the oven at 120 degrees for 3 hours with the pan covered (if the lid is made of something that cannot be used in the oven, cover it with parchment paper in contact with the meat). Adjust the seasoning, if necessary, with more salt and pepper. Let it rest in the pan until ready to serve. Finish with fresh parsley. Production: Play9 Cook, scriptwriter, producer: Paola Carosella Content director, communication, production assistant and more: Samantha Avelino Director of Photography: Barbara Hauret Art Director: Juliana Ayres Camera and sound assistant: Mariana Angelito Kitchen assistant and contagious smile: Lucileide Batista Beauty: Carolina Mel
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