Beef ragout

600 g beef ragout

Some salt

Peanut oil for searing

3 onions

cut into fine strips

2 red peppers

cut into fine strips

1 tbsp smoked paprika powder

(e.g. Pimentón de la Vera)

800 ml veal stock

2 tbsp cornflour

2 cloves of garlic

crushed

1 unwaxed lemon

some grated zest

1 tsp cumin powder

1 bunch of chives

finely chopped

2 gherkins

cut into fine strips

2 tbsp crème fraîche

Salt the meat generously. Heat peanut oil in a casserole and sear the meat on all sides. Reduce the heat, add the onion, red pepper and paprika and cook together over a medium heat. Stir the veal stock and cornflour together, pour into the casserole with the meat and bring to the boil.

Put the casserole without a lid on a wire shelf in the middle shelf position of the cooking space.

Cook at 160 °C for 1 hour and 30 minutes using the hot air humid mode.

Stir the garlic, lemon zest and cumin powder into the cooked ragout.

Arrange the ragout on plates, garnish with chives, gherkins and crème fraîche.

Hot air humid 160 °C for 1 Hrs 30 Mins