BRAISED CALF FROM RHODES WITH THICK SPAGHETTI AND FETA CHEESE
- 1 1/2 kg calf (top blade)
- 1 package spaghetti MISKO Νο 2
- 1/4 cup excellent virgin olive ALTIS / SOLON / ELANTHI
- 2 tablespoons balsamic vinegar with fig KALAMATA PAPADIMITRIOU
- 2 dry onions
- 1 carrot
- 1 stalk celery
- 1/2 cup wine
- beef bones
- 1 tablespoon tomato paste
- 2 packages peeled tomatoes
- 1 bay leaf
- 1 cinnamon stick
- 4-5 spices
- salt - pepper
- grated feta cheese «ΔΙΒΑΝΗ»
Dry the calf well. Remove any membranes from the meat. Cut it into bite-sized pieces. Heat the olive oil and let the bones turn brown. Place them on a platter.
Let the pieces of the meat turn brown but not all together. Add the vegetables and sauté them, stirring for 5' - 6'. Rub the paste for 1' to roast at the base of the pot.
Add 2 tablespoons balsamic vinegar with fig KALAMATA PAPADIMITRIOU.
Add the wine and let it evaporate completely. Add the browned bones, tomatoes and little water (just to cover the materials).
Lower the fire from the time you boil, cover and simmer for 2 hours, until the meat almost melts. Towards the end of cooking add flavor with the spices tied in cheesecloth. Add salt and pepper at the end of boiling.
The sauce should be thick and the meat should melt in pieces. Boil the spaghetti in salted water, drain them and put them in a bowl. Add the sauce on top and the grated feta cheese «ΔΙΒΑΝΗ».