Usuba
Beef Stewed in a Pot
Tender meat layered with caramelized onions and braised in its own juices. The dish is cooked in a clay pot, which gives it a special flavor and aroma. Perfect served with buckwheat, rice, or potatoes.
- Total
- 35 min
- Standard serving
- 252.5 g
Ingredients
Total 7
Instructions
- 1
Step 1
Cut the beef into pieces. Sprinkle with salt and fry in lard until golden brown on all sides.
- 2
Step 2
Finely chop the onion and sauté it in lard until soft and lightly golden.
- 3
Step 3
In a pot, layer the sautéed onions, then pieces of fried meat, and again a layer of onions. Repeat 2–3 times, alternating the layers.
- 4
Step 4
Pour in the beef broth. Add salt, black peppercorns, and a bay leaf.
- 5
Step 5
Cover the pot with a lid and stew over medium heat until the meat is completely cooked, until it becomes soft and tender.
- 6
Step 6
Serve the beef with a side dish: crumbly buckwheat or rice porridge, boiled potatoes, or a complex side dish of your choice.
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