Manzo al Limone (Lemon Beef): The Perfect Balance of Tangy and Savory
In this recipe, we’re crafting a mouthwatering Manzo al Limone (Lemon Beef) using tender Black Angus chuck cut into perfect cubes. Each cube is infused with flavor as we embed a piece of garlic into the center. After a quick sear to lock in the juices, the beef is set aside while we build a luxurious sauce from scratch.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine Greek
- 2.5 kg 5.5 lbs Black Angus Chuck, cubed
- 3-4 cloves garlic cut into batons
- Sunflower oil or avocado oil for searing
- 3 medium onions finely chopped
- Splash of water for cooking onions
- ½ cup fortified wine e.g., Martini
- 1.2 liters 5 cups homemade beef stock
- 2 tbsp white peppercorns
- 2 tbsp red peppercorns
- 4-5 bay leaves
- Rind of Parmesan cheese optional
- Zest and juice of 3-4 lemons
- 2 tsp salt adjust to taste
- ½ nutmeg freshly grated (optional)
- 3 knobs of butter
Sear the Beef
Heat sunflower or avocado oil in a large pot or Dutch oven over medium-high heat.
In batches, sear the beef cubes until they are browned on all sides. Avoid overcrowding the pot. This should take about 10 minutes per batch.
Once browned, remove the beef from the pot and set aside.
Cook the Onions
Reduce the heat to medium-low. Add a bit of olive oil to the pot.
Add the chopped onions and cook slowly. Stir occasionally and add a splash of water to prevent browning. Cook for 10–15 minutes until the onions dissolve and become soft.
Build the Sauce
Add the beef stock to the pot. Stir well.
Add white and red peppercorns, bay leaves, and a pinch of salt.
Simmer the Beef
Return the seared beef to the pot along with any juices it released.
Add the Parmesan rind for extra richness (optional).
Cover and let the stew simmer gently for 1.5 hours, checking occasionally.
Skim off any scum that rises to the surface to keep the sauce clear and remove bitterness.
Add Lemon and Final Seasoning
Once the beef is tender (about 1.5 hours), zest one lemon into the pot.
Juice 3-4 lemons and add to the stew, tasting after each addition to achieve the desired tartness.
Adjust salt to taste.
Grate about half a nutmeg into the stew (optional).
Serve
Serve the lemon beef hot with mashed potatoes or fries.
Enjoy the tender, lemony, garlicky beef in its rich sauce—it’s a dish packed with flavor and perfect for a comforting meal!
Keyword BBQ, cooking, foodie, greece, recipe