Mediterranean threaded meat

Name: Mediterranean threaded meat
Total time: 15 min
Yield: 4
Ingredients: 750 gram run through bovine rag; 750 gram beef rib; 50 gram butter; 50 milliliters olive oil; 2 Red onion; 3 clove garlic; 1 Red pepper; 200 gram chorizo; 250 milliliters Meat bouillon; 250 milliliters Red wine; 1 tablespoon fresh rosemary; 0.5 tablespoon dried Italian herbs; 0.5 tablespoon dried Provençal herbs; 100 gram black olive; all in one

Ingredients

750 gram run through bovine rag
750 gram beef rib
50 gram butter
50 milliliters olive oil
2 Red onion
3 clove garlic
1 Red pepper
200 gram chorizo

250 milliliters Meat bouillon
250 milliliters Red wine
1 tablespoon fresh rosemary
0.5 tablespoon dried Italian herbs
0.5 tablespoon dried Provençal herbs
100 gram black olive
All in one

Directions

Sprinkle the meat with salt and freshly ground pepper. Heat the butter and olive oil in a pan and fry the meat around light brown.
Add the onions, garlic, red pepper and chorizo and fry briefly.
Pour in the hot meat stock and red wine and add the rosemary. Slowly simmer for 2.5-3 hours with the lid on the pan. Turn the meat over halfway once.
Add the olives for the last 15 minutes of the stew time. Tie the gravy with a tie if necessary. Delicious with ciabatta or pasta and broccoli.