19 Mar
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*** Use only quality charcoal that does not emit ANY SMOKE. Any food cooked with bad quality charcoal will have an unpleasant smell and taste.
Ingredients
- 600 g ground beef
- 2 onions
- 4 garlic cloves
- 100 ml red wine
- 2 cans (800 g each) of canned tomatoes
- Salt
- Chili peppers
- Kampot red peppers
- 20 g tomato paste (concentrated)
- 400 g red beans
- Ciabatta bread
- Herbs
- Grated cheese
- Butter
Recipe
- Preheat the grill (without deflectors) along with a cast iron pot to +160°C. When sautéing vegetables with the grill lid open, make sure to close the bottom vent to prevent the temperature from rising too high for the later simmering stage.
- Sauté 2 finely chopped onions and 4 garlic cloves in ghee butter.
- Add about 600g of ground beef and pour in about 100ml of red wine.
- Add 2 cans (800g each) of peeled canned tomatoes.
- Add salt, chili peppers, Kampot red peppers, and tomato paste.
- Close the pot and simmer for about 25 minutes at +160°C.
- Lightly blend the mixture if the tomatoes were not crushed.
- Add 400g of red beans with chili and simmer for a couple of minutes.
- Mix grated garlic and dried herbs into room temperature butter.
- Spread the garlic butter on sliced Ciabatta bread and grill for a couple of minutes.
- Garnish the stew with fresh parsley and grated cheese.
- Enjoy!!!
*** Use only quality charcoal that does not emit ANY SMOKE. Any food cooked with bad quality charcoal will have an unpleasant smell and taste.
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