Summary

Ingredients

• 2 beef leg slices (approx. 500 g each)
• a bit salt
• some pepper
• some paprika powder, noble sweet
• 20 g clarified butter
• 6 shallot (s)
• 3 cloves garlic
• 1 sprig rosemary
• 2 sprigs thyme
• 2 sprigs marjoram
• 1 piece (s) ginger root, approx. 5 cm
• 2 bay leaves
• 1 small Can (s) tomato (s), chunky
• 150 ml red wine, dry
• 150 ml meat stock

For decoration:

• 1 lime (s), untreated
• 1 clove garlic
• 2 tablespoon parsley, smooth

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Instructions

1. Wash the beef leg slices and pat dry with paper towels.
2. Score the outer fat with a sharp knife in a few places to prevent the meat from curling during cooking.
3. Season both sides with salt, pepper, and paprika powder.
4. Quarter the shallots, finely chop the garlic, and quarter the ginger root lengthways.
5. Tie the rosemary, thyme, and marjoram sprigs together with kitchen twine to form a bouquet.
6. Preheat the oven to 140°C / 284°F (fan oven).
7. Heat the clarified butter in a roasting pan over medium-high heat.
8. Sear the beef leg slices for 2-3 minutes on each side until browned, then remove and set aside.
9. In the same pan, sauté the shallots, garlic, ginger, and bay leaves for 2-3 minutes over medium heat until softened.
10. Add the tomatoes and herb bouquet, and simmer for 2 minutes.
11. Deglaze the pan with the red wine, scraping up any browned bits from the bottom.
12. Add the meat stock and bring to a boil for 1-2 minutes.
13. Return the beef leg slices to the pan.
14. Cover with the lid and braise in the preheated oven for approximately 3 hours.
15. Remove the ginger root and herb bouquet before serving.
16. Place each beef leg slice in a serving bowl with the braising liquid.
17. Serve with spaetzle or ribbon noodles.