1,200 g diced beef shoulder in cubes
4 sec. mashed garlic
5 tbsp. olive oil
5 tomatoes in cubes
1 large onion in small cubes
2 grated carrots
1 twig celery in cubes
1 tbsp. tomato pulp
250 ml. white dry wine
500 ml hot water and 6 flakes of Krokos Kozanis PDO
1 bay leaf
Melt the garlic on our counter or cut the garlic cloves into teeth and season them well with plenty of salt and pepper. Pierce the beef in places with a sharp knife and insert the garlic with the salt and pepper into the meat with your finger. Put olive oil in a large saucepan and over high heat, brown it very well around for about 7-8 minutes to make a crust. Put it on a plate and keep it covered for a while. Lower the heat. Add the chopped vegetables and let them wither for 4-5 minutes, stirring.
Add the tomato paste and grate it at the base of the pot. Extinguish with wine. Allow the wine to almost evaporate. Put the meat with all its liquids again in the sauce and season with salt and pepper. Add the tomatoes to the pot. Bring to a boil. Lower the heat and add the water with the krokos kozanis PDO. Add the bay leaf and allspice.
Cover the braised beef and simmer over low heat until the meat is tender and the sauce thickens for about 2 hours. The cooking time always depends on how soft the beef is.