Summary

Ingredients

• 2 tablespoon oil, rapeseed oil (gets particularly hot)
• 1 bunch soup vegetables or root vegetables
• 5 medium onion (s)
• 5 clove (s) garlic or 1 tablespoon. Garlic powder
• 1 tablespoon tomato paste
• 2 small bay leaves
• clove some (s), ground
• 5 juniper berries
• pepper from the grinder
• liter ⅛ meat broth
• 0.25 liter ¼ wine, red, Burgundy or Bordeaux
• 1 pinch (s) sugar
• 250 ml cream or soy creme fraiche (for those sensitive to lactose)
• 1 pinch allspice, ground
• 1 pinch celery salt
• 1 pinch rosemary, ground
• marjoram
• 1 kg beef, flower, also shell or breast

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Instructions

1. Let the oil get very hot and fry the beef all around.
2. Remove from the pot and briefly fry the root vegetables with garlic. Add tomato paste and deglaze with the red wine. Add organic meat broth. Add the spices completely, as well as the seared meat and cover nicely with the braised vegetables. Don`t forget a pinch of sugar. Braise in the pressure cooker for approx. 40-50 minutes.
3. Finally, remove the meat and strain part of the sauce through it. Leave the rest of the vegetables in there because it will look tastier and more natural.
4. Season to taste with salt, pepper and the remaining spices and reduce for approx. 20 minutes on a low flame. When the sauce has the right consistency, let it cool a little and then stir in the cream or soy cream.
5. ATTENTION: If the roast is not cooked in the Schnell-KT, then add approx. 1/4 l more of the broth, because more evaporates with conventional braising.
6. We recommend spaetzle, pasta and green salad as a side dish.