Turkish cuisine · Meat & Kebab

Papaz Yahnisi (Ottoman Beef and Shallot Stew)

Ottoman beef stew with plenty of whole shallots, vinegar, cinnamon and allspice.

Ingredients · for 4 servings

• 800 g beef shoulder
• 700 g shallots
• 1 bulb of garlic
• 3 tbsp clarified butter
• 2 tbsp tomato paste
• 4 tbsp wine vinegar
• 3 bay leaves
• 1 tsp allspice berries
• 1 cinnamon stick
• 500 ml strong beef broth
• 1 tsp sugar
• Salt, pepper

Instructions

1. Pat the beef dry and cut into cubes about 4 cm in size; peel the shallots and leave them whole, just peel the garlic cloves.
2. Heat clarified butter in a heavy pot and sear the meat in batches for 4–5 min. all over until a dark brown crust forms; remove.
3. Roast the tomato paste in the remaining fat for 1 min., deglaze with the wine vinegar and scrape the browned bits completely off the bottom.
4. Return the meat, add bay leaves, allspice, cinnamon stick, sugar and broth, cover and braise over very low heat for 1.5 hrs.
5. Add the shallots and garlic and braise for another 30–40 min. until the onions stay whole but yield to pressure and the sauce has thickened dark and glossy.
6. Remove the cinnamon stick and bay leaves, season with salt and pepper and serve with white bread to soak up the sauce.