Ingredients
For the meat:
- Beef: 500g to 750g (cut into medium pieces).
- Vinegar and Water: To clean meat.
- Oil: To sear meat.
For the sauce and marinade:
- Onions: 4 to 5 large onions (finely sliced).
- Garlic: 1 small head (crushed or chopped).
- Mustard: 2 tbsp.
- Vinegar: 2 tbsp.
- Tomato concentrate: 1 tablespoon (optional, for color and depth).
- Seasoning: Salt, black pepper and stock cubes (Maggi/Jumbo).
- Spices: Chilli flakes or fresh chilli (to taste).
- Vegetables (Optional garnish): Sliced peppers or olives.
Instructions
1. Prepare and sear the meat
Clean the beef with water and a splash of vinegar. In a heavy-bottomed pot, heat a little oil and sear the beef pieces until browned on all sides. This helps seal in the flavors.
2. The first simmer
Add a little water to the pot (just enough to cover half the meat), cover tightly, and simmer over medium-low heat until the water evaporates and the meat begins to become tender.
3. Prepare the onion mixture
While the meat is simmering, mix your sliced onions in a bowl with the mustard, chopped garlic, vinegar, salt, pepper and stock cubes. If you are using tomato paste, incorporate it here as well.
4. “Touffé” (Stew cooking)
Once the water in the pot has reduced and the oil begins to reappear, add the onion mixture directly to the meat.
- The secret: Cover the pot very tightly. Reduce the heat to a minimum.
- The onions will release their own juices, finishing the cooking of the meat and creating a thick, caramelized onion sauce.
5. Finishing Touches
Cook for about 20 to 30 minutes, stirring occasionally to prevent sticking. If desired, add sliced peppers or olives during the last 5 minutes of cooking for more texture. The dish is ready when the onions are completely soft and the oil separates from the sauce.