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Moscharaki Lemonato Lemony Braised Beef
Beef shoulder seared hard, then braised for over two hours with white wine, bay and thyme until it collapses into a thick, gelatinous sauce, brightened at the end with lemon zest and juice. Sunday grandmother cooking.
- YieldServes 6 to 8
- Hands-on1 h 5 min
- Total3 h 30 min
- Difficulty
Ingredients
- 120 mlextra-virgin olive oil
- 1100 gboneless beef shoulder or neck, cut into 5 cm cubes and patted dry
- to tastesalt and black pepper
- 2large yellow onions, finely chopped
- 4 clovesgarlic, minced
- 120 mldry white wine
- 360 mlbeef or chicken stock
- 3 leavesbay leaves
- 5 sprigsfresh thyme, 4 to 6 sprigs
- 1large lemon, zest grated and juice strained
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