Entree: Albania – Central Culinary Region – Mish me Qepë (Braised meat cooked with slowly caramelized onions in a simple savory sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 4 large onions, thinly sliced (about 1.25 lb / 560 g)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) butter
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) beef stock or water
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 bay leaf
- 1 tsp (4 g) granulated sugar (optional, to aid onion caramelization)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the beef cubes dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp (15 ml) olive oil in a heavy-bottomed pot over medium-high heat. Brown the beef in batches, 2–3 minutes per side, and set aside.
2. Reduce heat to medium and add remaining olive oil and butter. Add the sliced onions and 1 tsp (4 g) sugar if using. Cook slowly, stirring occasionally, until the onions are deeply softened and caramelized, about 30–35 minutes.
3. Stir in the tomato paste and cook 1–2 minutes. Add the red wine vinegar to deglaze the pot, scraping up browned bits.
4. Return the browned beef to the pot, add the bay leaf and beef stock, bring to a simmer, then reduce heat to low. Cover and gently simmer 1 to 1 1/2 hours until the meat is fork-tender. Stir occasionally and add a splash more stock or water if the sauce becomes too thick.
5. Adjust seasoning with remaining salt and pepper. Remove the bay leaf and sprinkle chopped parsley over the dish.
6. Serve hot with crusty bread, rice, or mashed potatoes, spooning the onion-rich sauce over the meat.