Honey Beef with Wine
This is a recipe that has its roots in Ancient Greek cuisine. It makes an interesting sweet-n-sour sauce for the meat.
The honey you’ll use in this recipe must be of high quality. In the Mediterranean you can easily fine herb honey - where the bees mostly produce their honey from the pollen of herbs such as thyme and rosemary.
However, in the states this type of honey is not widely available. A more common honey is the simple “blossom honey” which can be produced from any number of flowers or even coniferous trees.
If you can find herb honey, definitely use it! If not, try to find a locally produced, high quality, raw, blossom honey...
Our recipe is for approximately ten people, and the ingredients that we are going to need are the following:
We start our recipe by cutting our beef in large portions, washing it carefully under running water, straining it, and drying it atop paper towels.
We put a large pot on a medium flame, melt the fresh butter, and saute there our finely chopped onions they soften.
We remove them and keep them separate in a bowl.
In the same pot, we add the olive oil, we increase the flame, and then brown the meat by stirring and turning the meat on all sides for even and consistent browning.
We can now add the onions in our pot, that we kept separate and add salt, a teaspoon of pepper corns, two bay leaves, and the three bottles of our white wine.
We cover our pot and let the meat slowly cook for approximately three hours. After two hours of the cooking, we open our pot and add the half cup of the blossom honey, stir together, and cover again for the last hour of cooking.
When we add the honey into our sauce, its expected that the sauce’s color will naturally darken.
During the cooking time, every so often you can check to see if there’s still juices. If not, add a bit more water, to ensure that the ingredients don’t burn on the bottom of the pot.
This dish works well with a side dish of either aromatic basmati rice or fried potatoes, and pairs well with a dry red wine such as a Sangiovese.
Cheers and enjoy!