Galician Beef Chuck with Raisins and Honey

On the Ternera Gallega website — "the meat with an ID card" — you can find information about the protected geographical indication, including some interesting figures, such as the number of calves identified in 2004, 109,157, and their market value, 65,982,000 euros.

Like other similar sites, it has a recipe section. Curiously, the one that caught my eye was the first one on the list.

Galician beef chuck with raisins and honey

Ingredients

• 1 kg Galician beef chuck (agulla)
• 100 g currants
• 1 orange
• 1 tablespoon honey
• 2 dl Galician orujo (naturally)
• 2 dl extra virgin olive oil
• 2 dl beef stock
• Salt and black pepper to taste

Method

Stuff the chuck with the currants, previously soaked in orujo. Season with salt and pepper. Place in an oven tray with the oil and brown at 180 °C for 25 minutes, turning the joint as needed. Pour the orujo over it and take the meat out.

Add the orange juice mixed with the honey, and the stock. Let it reduce and take it off the heat. Pass it through a chinois and set aside.

Cut the meat into pieces and cover with the sauce. Serve with fried banana and julienned candied orange.

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