Beef in Lemon Sauce AKA Lemonato
Traditional Greek Lemonato, real easy, super delicious.
Ingredients
- 2 kg – 4 lbs Black Angus chuck roast
- 3-4 cloves of garlic cut into sticks
- AP flour to coat meat
- 30 ml - 1 fl oz avocado oil
- 4 sliced carrots
- 0.5 L / 17 fl oz red wine
- Water to cover meat
- 4 large diced potatoes
- 1 tbsp salt
- 2-4 whole nutmegs ground
- 2 tbsp Sichuan peppercorn
- 1 tbsp black pepper
- 4-6 lemons juiced
Instructions
- cut the meat in relatively big pieces and if you find hard fat remove it
- take a pointy knife and create some holes in the meat
- take the garlic sticks and put them in the centre of the meat
- add a thin coat of all-purpose flour onto the meat
- in a hot cast iron pot add avocado oil
- add the meat and let it brown on all sides
- once ready take the meat out of the pot
- add the carrots and let them take a colour
- add red wine to deglaze the pot
- add the meat while it comes up to a boil
- once the alcohol has evaporated from the pot add boiling water to cover the meat
- turn the temperature down to low and let it shimmer
- fry the potatoes to get some colour and then we will finish them off in the sauce
- add the potatoes in the pot
- add the salt
- add the nutmeg
- add the Sichuan peppercorn
- add the black pepper
- add the juice of the lemons
- cover it and let it boil for another 30 minutes
- ready to serve