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Kamado Bono Limited 25 inch BBQ grill, black color, side profile view with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ black

5,960.00AED
Kamado Bono Limited 25 inch BBQ grill, red color, side profile with wooden side shelves and lifetime warranty badge

Kamado Bono Limited 25″ red

5,960.00AED
Kamado Bono Grande 23" black

Kamado Bono Grande 23″ black

5,380.00AED
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Beef AZU
Beef

Beef AZU

2 - 3 h

4

3/3

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Ingredients

  • 1.2 kg of beef
  • 5 tomatoes
  • 4 large onions
  • 3 tbsp of tomato paste
  • Sugar
  • 0.5 tbsp of salt
  • 0.5 tbsp of ground white pepper
  • 1 tbsp of paprika powder
  • 1 tbsp of coriander seasoning
  • Chili pepper
  • 5-6 cloves of garlic
  • 2 bay leaves
  • Potatoes, visually the same quantity as the meat
  • A bunch of fresh parsley
  • 3 pickles

Recipe

  1. Beef AZU: Prepare the Kamado BONO grill for direct cooking, light the charcoal with a fire starter, and wait until the temperature reaches 200 degrees Celsius. Place smoking wood chips or blocks, and adjust the top and bottom air vents to maintain an even temperature.
  2. Cut the meat into strips. Score the tomato skins with a cross-cut at the top, place them in a container, pour boiling water over them, let sit for 5 minutes, then peel off the skin.
  3. Remove the stems and dice the tomatoes. Slice the onions into half-rings. Finely chop the garlic and parsley. Slice the pickles into rings; if thick, slice them more thinly.
  4. Heat oil well in a kazan. Add the meat and stir-fry until browned.
  5. Add the onions. Stir-fry until the onions soften.
  6. Add tomato paste and peeled, diced tomatoes. Stir and cook for about 5-6 minutes. Add 2-3 pinches of sugar, salt, ground white pepper, paprika powder, coriander, chili peppers, and garlic; mix well. Add 2 bay leaves and pour in a little boiling water, just enough to barely cover the meat.
  7. Cover the kazan, adjust both grill vents to level 1, and allow the stew to simmer on low heat for about 50 minutes. During simmering, check occasionally and add boiling water if necessary. Taste and adjust salt and pepper if needed.
  8. Wrap washed potatoes with skins in foil. If small, cut in half before wrapping; if large, cut into quarters.
  9. After the stew has simmered for 30 minutes, place the potatoes directly into the coals to bake for about 20 minutes. Potatoes in the coals should not be fully cooked.
  10. Remove the potatoes from the foil and add them to the stew. Add parsley and pickles.
  11. Stir well. Add boiling water to the stew if necessary.
  12. Cover the kazan and let it simmer for another 10-15 minutes until the potatoes are tender.
  13. Remove the kazan from the grill and let it rest for a few minutes so the sauce thickens slightly.
  14. Pour the stew into a bowl and sprinkle with chopped green onions.
  15. Enjoy!

RECIPES

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