Summary

Ingredients

• g 2,500 beef oulash, lean
• 6 clove (s) garlic
• 5 bay leaves
• 2 bunches parsley, smooth
• 7 tablespoon vinegar (tarragon vinegar)
• liter ⅛ wine, red, dry
• 1 orange (s), (untreated)
• 4 clove (s)
• 150 g onion (s)
• 200 g bacon, fresh (reen)
• 500 g carrot (s)
• 30 g walnuts
• 800 ml beef stock (a. D. Glass)
• Salt and pepper, mixed with black

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Instructions

1. Combine beef cubes, garlic cloves, bay leaves, and parsley bundle in a large bowl. Pour in tarragon vinegar and red wine. Season with pepper and mix well. Cover and refrigerate overnight, turning the meat halfway through.
2. Cut a thin strip of orange peel about 15 cm long and stud with cloves. Slice onions and dice bacon. Fry bacon in a large casserole over medium heat for 5-7 min until crispy, then remove with a slotted spoon.
3. Remove beef from marinade and pat dry. Working in batches, fry beef cubes in the hot bacon fat over medium-high heat for 3-4 min per batch until browned on all sides. Remove with a slotted spoon and season with salt and pepper.
4. Toast walnuts in a separate pan over medium heat for 3-4 min until golden brown, shaking occasionally. In the casserole, fry onions over medium-high heat for 3-4 min until softened. Add browned beef, carrots (cut into quarters lengthwise), orange peel with cloves, walnuts, and bay leaves from the marinade. Strain marinade through a sieve and pour into the casserole, discarding garlic cloves. Add beef stock and stir well.
5. Cover the casserole with a lid. Braise in the oven at 150 °C (300 °F) on the lower rack for about 3 hours, until beef is very tender.