Ingredients
1,800g. beef (olive) in thick slices (ask the butcher to beat them a little)
2 medium fennel roots (fennel) in thick slices
⅓ tsp. mastic grains grated together with ½ tsp. sugar
1 medium onion, finely chopped
2 cloves garlic, finely chopped
½ cup red wine
1 cup meat broth
juice of 1 lemon
⅔ cup olive oil
salt, pepper
a little dill chopped or the fennel sprigs from the fennel for garnish
Procedure
Season the meat with salt and pepper and set aside ⅓ of the olive oil. In a deep, wide saucepan, sauté the meat in the remaining oil until golden brown on both sides and set aside. In the same oil, sauté the onion and garlic until lightly browned. Add the meat back to the saucepan and stir until it starts to stick to the pan.
Deglaze with the wine and add the broth and as much water as the meat needs to be covered. Season with salt and pepper, cover the pot and simmer for about 1 hour or until the meat is tender, but not falling apart.
Sauté the fennel in the reserved oil until golden brown and soft. Mix the mastic with the lemon juice and pour it over the fennel. Add everything to the meat and let the food simmer for 10 minutes until the sauce thickens. Serve the meat with the fennel and pour the sauce from the casserole over the food. Serve with mashed potatoes.
