How to make
For this recipe I always use beef cheeks, because they are the most tender and delicious, but with tenderloin, good results are also achieved.
Be sure to remove the skins, if you're using cheeks and also cut off the excess fat on the surface. Cut them into pieces measuring 1.2x1.2″ (3x3 cm).
Put the pieces in a bowl and mix them with the flour, oregano, parsley and paprika.
Heat the oil and seal the beef on all sides. Take it out and store it in a container under a lid or wrapped in aluminum foil.
Finely chop the onion, garlic, pepper, tomato and fry them in the same fat from the meat and pour a little more, if necessary. After 7-8 minutes, pour the alcohol and 100 ml of water with the cube of broth dissolved in it.
Add the meat and cover it with a lid to stew for 25 minutes. After this time, remove the lid and pour the remaining water, add the cloves, bay leaf and a little salt (be careful not to oversalt it, as the cube of broth is also salty). Stew for another 35-40 minutes.
Prepare the plums by pitting them and cutting them into quarters or smaller pieces - whatever you prefer.
Keep in mind that if they are bigger, they will retain their integrity to some extent, otherwise they will soften a lot and almost dissolve in the sauce, which makes it even tastier, slightly sour and with a very delicate sweet taste.
After 40 minutes, add the plums and cinnamon and boil (without a lid), in order to reduce the sauce - 10 minutes.
Serve the finished dish warm. Enjoy your meal!
