Čimbur de Extremadura

Ingredients

In the adaptation of Čimbur to Extremaduran cuisine, we incorporate local ingredients and spices to create a unique flavor profile. The original Bosnian dish is traditionally made with lamb, while in Extremadura, beef is commonly used. Additionally, we enhance the dish with the addition of local vegetables and herbs, such as peppers, tomatoes, and paprika, which add depth and richness to the flavors. The cooking techniques remain similar, focusing on slow-cooking to achieve tender and succulent meat. We alse have the original recipe for Čimbur, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 onions, finely chopped 2 onions, finely chopped
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the onions and garlic, and sauté until they turn translucent.
3. 3.
   Add the beef cubes and cook until browned on all sides.
4. 4.
   Stir in the sweet and smoked paprika, dried oregano, bay leaf, salt, and pepper.
5. 5.
   Add the sliced bell peppers and diced tomatoes to the pot, and mix well.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the meat is tender.
7. 7.
   Adjust the seasoning if needed.
8. 8.
   Serve the Čimbur de Extremadura hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results in this dish. Trim any excess fat before cubing the meat to ensure a leaner final dish.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of smoked paprika to the dish.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or chili flakes.
• Serve the Čimbur de Extremadura with a side of crusty bread or rice to soak up the delicious sauce.
• This dish tastes even better the next day, as the flavors have time to meld together. Consider making it in advance and reheating it for a convenient and flavorful meal.
• Feel free to customize the vegetables in the dish based on your preferences or seasonal availability.

Serving advice

Serve the Čimbur de Extremadura hot, accompanied by a side of crusty bread or rice. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Čimbur de Extremadura in a deep serving dish, allowing the rich sauce to envelop the tender meat and vegetables. Sprinkle some fresh parsley on top for an attractive touch.