Braised beef with village fries

Everyone’s favorite braised veal meets the village potatoes and the result is wonderful! Try the recipe

Ingredient

• 1 ½ -2 kilos of beef scallop
• 2 onions
• 2 cl. Garlic
• 1 celery
• 2 carrots
• 50 g flour
• 1 tbsp tomato paste
• 200 ml red wine
• 1 cube of vegetables
• 6 grated tomatoes
• 4-5 pieces of allspice
• 1 cinnamon stick
• 2 bay leaves
• 1 tbsp sugar
• 2 liters of water

For the potatoes

• 2 kilos of potatoes
• 1 liter of corn oil

Execution

1. Beat the eggs in the mixer with sugar for 6-7 ‘until the mixture is soften and inflated. In a saucepan we put the couverture with the butter to melt.
2. After the egg-sugar mixture is ready, slow down  the mixer’s volume and slowly add the mixture with couverture and butter. Replace the mixer’s wire with the “feather” and keep mixing the ingredients.
3. Sift the flour and cocoa into a bowl and then add them gradually into the mixer, which we use in low mixing speed. Add walnuts and turn off the mixer.
4. Then add the hazelnut praline and finally the vanilla extract. Mix for some minutes to have a homogenized mix.
5. Add some butter in a tray/pan and sprinkle with sugar. Pour the mixture into the pan and bake in a preheated oven at 160 degrees for 45 minutes.