¼cupfresh Parsley, leaves picked and roughly chopped
50mlEVOO, Extra Virgin Olive Oil
2tspSea Salt
1tspfreshly ground Black Pepper
Instructions
Place a large non-stick pot or casserole over high heat and drizzle in the oil. Add the onions and the carrots and sauté for 2’. Add the meat and sear until both sides get a nice color. Deglaze with the wine and a minute later pour the broth along with the bay leaves, cinnamon, the tomatoes and paste and simmer at low heat with the lid covered for 2 ½ hours.
At the end of 2 hours add the pearl onions and continue cooking.
At the end of the 2 ½ hours, roughly shred the beef cheeks with the use of 2 forks while in the pot, add the potatoes and the peas along with the oregano and the Aleppo peppers and cook for further 20’ with the lid askew (partly on). Check periodically in case more water is needed.
Finally season with the salt and pepper, add the parsley and pour the lemon juice. After 5’ remove from the heat, discard the bay leaves and the cinnamon stick and let the juices come together for 10’ before serving.