¼ cup olive oil
4 pounds beef shoulder, cut in large pieces
Salt and pepper to taste
1 can (16 ounces) tomatoes (undrained)
1 tablespoon tomato paste mixed with ½ cup water
5 garlic cloves, crushed in a garlic press
1 cup red wine
1 teaspoon sugar
1 tablespoon lemon juice
1 bay leaf
Pinch cinnamon
1 teaspoon oregano
¼ cup chopped parsley
3 tablespoons pickling spice (put in a tea infuser or wrapped and securely tied in cheesecloth)
3 pounds whole fresh baby onions, peeled
1. Heat oil in a large Dutch oven. Brown meat well on all sides. Season with salt and pepper.
2. Add tomatoes and diluted tomato paste. Cover and simmer 10 minutes.
3. Add remaining ingredients, except onions. Cover. Bring to a boil. Reduce heat. Simmer 2 to 3 hours until meat is tender.
4. Meanwhile, cut a small cross at the base of each onion. During the last ½ hour of cooking, add onions. Adjust salt and pepper.
5. Serve with rice or pasta.
8 SERVINGS