Braised Beef La Fletcher
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 3 hrs |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1.3 kg roast beef from the hip
- 1 bottle red wine, stronger (Pinot Noir or Rioja)
- 7 peppercorns, (coarsely crushed)
- 1 veal bone, (if possible)
- 2 sprigs rosemary
- 1 sprig thyme, (fresh)
- 2 bay leaves, (whole)
- 1 orange (s), (untreated)
- 1 bunch soup greens
- 2 onions)
- 3 tomato (s)
- 3 tablespoon balsamic vinegar
- 2 tablespoon crème fraîche
- 3 cl cognac, (brandy does it too)
- salt
- pepper
- Vegetable fat, (palmin)
Print Recipe
Pin Recipe Instructions
- Prepare a marinade from red wine, herbs, peppercorns and orange peel. Put the meat in it, chill and marinate covered for at least 2-3 days. From time to time to turn.
- Wash the soup greens, peel and chop if necessary. Peel and quarter the onions. Peel and core the tomatoes.
- Take the meat out of the marinade, pat dry, rub with salt and pepper. Heat the fat in a large roasting pan and sear the meat on all sides. Deglaze with balsamic vinegar and let it boil down a little. Add the soup greens, onions, tomatoes and possibly the veal bones. Pour the marinade through a sieve into the roasting pan. Bring to the boil, then cover and place the roaster in the oven preheated to 160 ° C. Stew the meat for about 3 hours, turning every now and then and pouring the stewed stock over it.
- Remove the meat from the stew and let it rest on a plate in the switched off oven. Remove the bone, pour the stock through a sieve into a saucepan. Stir in the créme fraîche and the cognac, boil briefly and season to taste. Now cut open the meat and serve the sauce with the cut meat.
- Bacon beans or red cabbage and potatoes, dumplings or spaetzle go well with it.
- This recipe also works great in the Römertopf.
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