Beef in Port Wine
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 2 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef, lean
- 300 g onion (s), red
- 2 cloves garlic)
- 200 ml port wine
- 200 ml beef stock
- 2 bay leaves
- 1 teaspoon allspice, whole
- 1 teaspoon juniper berries
- 2 carnation (s)
- salt and pepper
- 2 tablespoon tomato paste
- 1 sprig rosemary
- 100 g cranberries, from the lass
- Cornstarch, for binding
Print Recipe
Pin Recipe Instructions
- Cut the meat into bite-sized pieces. Peel and quarter the onions. Peel and chop the garlic cloves. Finely grind allspice, juniper berries and cloves in a mortar. Mix the meat with the ground spices, salt, pepper, tomato paste, cranberries, bay leaves and rosemary sprig well. Season well. Put everything in the soaked Römertopf.
- Pour the port wine and beef stock over it and place the saucepan in the cold oven. Set to 200 degrees top / bottom heat and let the meat cook for about 2.5 hours.
- The sauce is very thin, so thicken it with a little cornstarch mixed with water.
- It goes well with dumplings, noodles or fried polenta.
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