Sicilian-Inspired Braised Beef with Sweet and Sour Sauce

Ingredients

In this Sicilian adaptation, we infuse the braised beef with the unique flavors of Sicilian cuisine. The original Dutch dish, Zoervleis, is known for its sweet and sour taste, which we enhance by incorporating Sicilian ingredients and spices. We replace the traditional Dutch spices with Sicilian herbs like oregano and basil, and add a touch of citrus with lemon zest. Additionally, we use red wine and balsamic vinegar to create a deeper and more complex flavor profile. We alse have the original recipe for Zoervleis, so you can check it out.

• 2 pounds (900g) beef chuck, cut into cubes 2 pounds (900g) beef chuck, cut into cubes
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1/2 cup (120ml) balsamic vinegar 1/2 cup (120ml) balsamic vinegar
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon dried basil 1 tablespoon dried basil
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for cooking Olive oil, for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 50g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the red wine, balsamic vinegar, onion, garlic, tomato paste, brown sugar, oregano, basil, lemon zest, salt, and pepper. Mix well.
2. 2.
   Add the beef cubes to the marinade and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat a drizzle of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
4. 4.
   Remove the beef from the marinade, reserving the marinade for later. Pat the beef dry with paper towels.
5. 5.
   Working in batches, brown the beef cubes on all sides in the hot oil. Transfer the browned beef to a plate and set aside.
6. 6.
   In the same pot, add the reserved marinade and beef broth. Bring to a boil, then reduce the heat to low.
7. 7.
   Return the beef to the pot and cover with a lid. Simmer gently for 2-3 hours, or until the beef is tender and easily pulls apart with a fork.
8. 8.
   Once the beef is cooked, remove it from the pot and set aside. Increase the heat to medium-high and simmer the sauce until it thickens slightly.
9. 9.
   Return the beef to the pot and stir to coat it with the sauce. Cook for an additional 5 minutes to allow the flavors to meld together.
10. 10.
    Serve the Sicilian beef stew hot with creamy polenta or crusty bread.

Treat your ingredients with care...

• Red wine — Choose a full-bodied red wine, such as Nero d'Avola or Syrah, to enhance the flavors of the dish.
• Balsamic vinegar — Opt for a high-quality aged balsamic vinegar for a richer and more complex taste.
• Beef chuck — Make sure to cut the beef into evenly sized cubes to ensure even cooking and tenderness.

Tips & Tricks

• For an extra burst of flavor, add a handful of pitted green olives to the stew during the last 30 minutes of cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the simmering sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Sicilian beef stew in shallow bowls, allowing the rich sauce to mingle with the creamy polenta or soak into the crusty bread. Garnish with fresh basil leaves for a pop of color and freshness.

Presentation advice

To elevate the presentation of this dish, sprinkle some lemon zest and a drizzle of extra virgin olive oil over the stew just before serving. Serve it with a side of roasted vegetables or a simple green salad to add vibrancy to the plate.