Summary

Ingredients

• 2 piece (s) beef (leg slices, about 750g)
• salt and pepper
• 2 bay leaves
• 2 tablespoon juniper berries
• 1 glass beef stock, (400ml)
• 500 g carrot (s)
• 500 g potato (s)
• 750 g leek
• 100 g apricot (s), dried
• Sprig / s thyme and marjoram
• 100 g crème fraîche
• 1 tablespoon horseradish, from the glass

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Instructions

1. Wash the leg slices and pat dry. Slightly cut into the outer layer of fat at regular intervals. Season the leg slices with plenty of salt and pepper and place in a Roman pot. Add bay leaves and juniper berries, also beef stock. Close the Römertopf with the lid. Put in the oven, stew at 200 degrees.
2. Peel the carrots and potatoes and cut into pieces of the same size. Add both to the meat and stew for another 45 minutes. Cut the leek into rings. Quarter the apricots. Wash the thyme and marjoram, pluck the leaves from the stalks and chop. Put the leek, apricots and herbs in the Römertopf and stew everything for another 45 minutes. Remove the leg slices from the vegetables. Mix the creme fraiche and horseradish with the vegetables, season well to taste. Detach the meat from the bone. Serve with vegetables.