Tenderloin stew

Ingredients 

3 sweet potatoes 

4 carrots 

200 gr. Dried apricots 

1 garlic clove 

2 cinnamon sticks 

250 gr. Orange juice 

100 gr. water 

50 gr. cognac 

3 celery sticks 

1 onion 

1 tbsp Bukovo (spice) 

1 tbsp honey 

2 tbsp vegetable broth in a jar 

1-2 kg. thyme 

50 gr. ginger 

3 tbsp olive oil 

2 kg of tenderloin 

salt 

pepper 

2 tbsp butter 

Instructions 

Peel and cut the sweet potatoes and carrots into thick pieces on a cutting board, and put them in a pot. 

Cut the dried apricots and garlic cloves into small pieces, and add them to the stock. 

Add the cinnamon sticks, orange zest and juice, water and cognac. 

Finely chop the celery and coarsely chop the onion on the cutting board, and add them to the pot. 

Add the bukovo, honey and vegetable broth in a jar. 

Chop the thyme and add it to the pot. 

We clean the ginger, press it with the side of the knife, hitting it with our hand so that it opens, chop it finely, and throw it into the pot. 

We leave the hull aside. 

Preheat the oven to 170°C. 

Place a large pan with the olive oil on high heat. 

On a cutting board, cut the brisket into large square pieces and transfer them to the pan in portions or all together if they fit in the pan. 

Sprinkle with salt and pepper, and saute for 1-2 minutes. 

Add the butter, close the pan with its lid, transfer the pan to the oven, and bake for 2-2,5 hours. After 1 hour, remove the shell from the oven, stir so that the meat absorbs all the liquid, and transfer it back to the oven. 

Remove the shell from the oven, divide the food into plates, and serve with oregano leaves and freshly ground pepper.