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Onion "Grenada"
Onion "GRENADA".
An early, highly yielding variety, designated for mid-long storage and direct consumption. The variety is suitable for growing from sets as well as from seed. The bulbs are large with weight around 190 g. The colour of the bulbs is crimson violet, but on the cut the flesh is white with crimson circles. It is suitable for salads. The growing time from sowing is 120 to 125 days.
1,0 g = 250-320 seeds.
An early, highly yielding variety, designated for mid-long storage and direct consumption. The variety is suitable for growing from sets as well as from seed. The bulbs are large with weight around 190 g. The colour of the bulbs is crimson violet, but on the cut the flesh is white with crimson circles. It is suitable for salads. The growing time from sowing is 120 to 125 days.
1,0 g = 250-320 seeds.
Hibernal onion. Bot.: Allium cepa L.
* Beef with Cranberries, braised in Red Onion.
Rinse the beef and pat dry. Prepare the marinade: mix soy sauce with sugar and herbes de Provence.
Rub the beef with salt and pepper. Cut the onion into half-rings and divide into 2 parts. Place the meat and marinade in an oven bag and add the onion. Mix everything and refrigerate for 1 hour.
Rinse the cranberries and pat dry. Slice the garlic into cloves. Remove the meat from the bag, make incisions and stud with garlic and cranberries (set aside a few cranberries).
Sear the meat on all sides for 1 minute each in a hot skillet without oil (to seal in the juices). Place the remaining onion in the oven bag, put the meat on top. Sprinkle with the marinated onion and the remaining cranberries.
Bake the meat for 40 minutes in a preheated oven at 200 °C, then for 30 minutes at 180 °C. Then, remove the bag and bake for another 10 minutes, basting with the released juices. Let the meat cool slightly and slice into portions.
Beef (boneless) - 800g, cranberries - 50g, garlic - 3 cloves, red onion - 1 pc., soy sauce - 2 tbsp, cane sugar - 1 tbsp, herbes de Provence - 1 tsp, ground red hot pepper and salt - to taste.
