Summary

Ingredients

• g 1,500 beef, for braisin (e.. le slices)
• Salt and pepper, black, freshly ground
• some flour (e.g. type 405)
• 1 tablespoon clarified butter or clarified butter
• 150 g pork belly, smoked, diced
• 2 medium onion (s), diced
• 150 g carrot (s), cut into lare cubes
• 150 g celeriac, cut into lare cubes
• 1 leek, sliced
• 2 cloves garlic, finely chopped
• 2 tablespoon sugar beet syrup
• 45 g tomato paste
• 150 ml port wine, red
• 450 ml red wine, dry (e.g. Italian, Rubinia)
• 700 ml beef stock, vegetable stock

Spices: (in a bag)

• 6 grains allspice, pounded
• 3 cardamom pods, pounded
• 3 bay leaves
• 1 long pepper, alternatively: black peppercorns, crushed
• 3 juniper berries
• 2 carnation (s)
• 1 piece (s) star anise

Also:

• 1 sprig rosemary
• 2 sprigs thyme, plucked
• 6 tomato (s), dried in oil

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Instructions

1. Rinse and dry the leg slices. Incise / cut through the skin and tendons several times with a sharp knife (if necessary, have the butcher prepare it!). Season with salt and pepper and turn in flour on all sides (in a shallow bowl or plate).
2. Let the clarified butter heat up well in a large pan and fry the leg slices in it one after the other. Place all of the roasted leg slices in a casserole, saucepan or roaster.
3. Reduce the heat a little and first sweat the bacon, onions and remaining vegetables in the pan and let them take some color. Caramelize the sugar beet syrup in the pan, sweat the tomato paste and remove the sediment immediately with a scraper, do not let it burn, otherwise the tomato paste will be bitter. Deglaze early with port wine.
4. Distribute the entire contents of the pan between the roasted leg slices, pour in the red wine and stock. The meat should be covered if possible. Heat the pot until the broth moves slightly, small bubbles rise. Put the prepared spice sachet in the pot and let everything simmer over low heat. After approx. 2 - 2.5 hours the meat is cooked and easily peeled off the bone. Add the herbs and finely chopped sun-dried tomatoes 30 minutes before the end of the cooking time and cook at the same time. Season to taste with salt and pepper.
5. Variations:
6. - Carefully remove the meat and keep it warm in the oven at 80 ° C.
7. - Remove half of the stewed vegetables with a slotted spoon (or similar) and keep warm in a bowl in the oven.
8. - Finely puree the contents of the pot with a mixer (hand blender) and pass through a fine sieve and work in a few fridge-cold butter flakes (assemble).
9. - Everything can now be served separately or you can put the meat back in the sauce and serve in the casserole. Arrange the vegetables separately if you like.
10. You can also prepare the dish a day in advance. To do this, the cooking process is interrupted after 2 hours and cooked the next day as described.