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| 2 Teelöffel | garlic minced |
| 3/4 Teelöffel | salt divided |
| 2 x ca. 450 g | Beef chuck; trimmed and cut into 1-inch cubes |
| 1/4 Teelöffel | pepper ground |
| 10 x ca. 30 g | Fresh pearl onions |
| 10 x ca. 30 g | Rotel tomatoes with green chilies; canned |
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1. Heat oven to 325°F. With the flat side of a knife, crush the garlic with 1/4 teaspoon salt to make a paste.
2. Combine the garlic paste, beef, remaining 1/2 teaspoon salt and pepper in a heavy Dutch oven. Cover and bake 2 hours.
3. Bring 2 quarts water to boil in a saucepan. Add onions and cook 1 minute. Drain in colander. Cut off stem end and peel. Stir onions and tomatoes and chilies with liquid into beef mixture. Cover and bake 30 minutes more, until meat and onions are tender.
cubed beef with garlic paste and roast it without adding liquid. Use a heavy pot with a tight-fitting lid to keep in the moisture.
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