Ingredients

The following ingredients have 4 Servings
  • 35 ozs Beef for braising (e. g. shoulder or breast), roughly diced
  • 2 Tbsps Oil
  • 14 ozs Pearl onion
  • 1 Tbsp tomato puree
  • 0.5 tsp peppercorns (crushed)
  • 4 Juniper Berry (crushed)
  • 0.375 cup Red wine
  • 1.667 cups Beef stock
  • 2 floury potatoes (diced)
  • 2 garlic cloves (finely chopped)
  • 0.333 cup dried Figs (roughly chopped)
  • 1 Tbsp honey
  • 2 Cinnamon stick (halved)
  • 2 bay leaves
  • 4 fresh Figs (quartered)
  • Basil (to garnish)

Instruction

  • Fry the meat in hot oil on a high temperature. Add the onions and stir in the tomato puree. Add the peppercorns and the juniper berries.
  • Quench with the red wine and some of the stock. Add the potatoes, garlic, dried figs, honey, cinnamon sticks and bay leaves. Cover and stew for 1 1/2 to 2 hours stirring occasionally and adding a bit more stock every so often.
  • Finally season with salt and serve garnished with the fresh figs and the basil.