Beef short ribs with stuffed onion and grilled vegetables with a glass of Mandilari P.G.I. Crete

1 kg of beef short- ribs

1 onion

3 cloves of garlic

1 laurel leaf

2 tomatoes

1 onion

1 carrot

1 sprig of celery

2 cloves garlic

1 tsp tomato paste

Extra virgin olive oil

1 tbsp anthogalo (goat butter)

Red wine

For stuffed onions

4 medium onions

1 tomato

1 eggplant

1 zucchini

1 clove of garlic

1/3 tsp tomato paste

White wine

Salt, pepper, cumin

Cut the short ribs into smaller pieces along with the bone and marinate in the red wine (Mantilari) for 24 hours, with the spices in the fridge. The next day, strain and keep the wine.

Over high heat with a little olive oil, sauté the meat and add the onion the carrot cut into thick pieces, the garlic, the celery and the tomato paste. Deglaze the pan with 1/2 of the marinade wine and repeat each time it evaporates. Add water (or broth) and 2 chopped tomatoes and simmer until the meat is tender.

When it is ready, strain and place in a shallow pan and place a second shallow pan on top, add weight and put in the fridge for 24 hours.

Open the onions on top, making a lid. With a parisien or spoon empty the inside and grind it with the endocarp of a tomato.

Keep this mix for the preparation of the meat.

Cut the rest of the tomato into cubes and mix with chopped garlic, eggplant and zucchini.

Sauté in a little bit of olive oil and deglaze with white wine, add grated onion and tomato, the tomato paste, salt, pepper, cumin and a little water. Boil for 5 minutes.

Fill the onions and bake in the oven, at 180 degrees for 30-40 minutes.

Remove the meat from the bone, cut into pieces of your choice and sauté them in a hot pan, deglaze the pan with the tomato mixture onion that we kept, season with salt and pepper and after reducing the sauce to 1/3 add anthogalo to thicken.

On a plate place the meat with the sauce and the stuffed onions.