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. Preparation:
2. Wash the leg slices and pat dry. Score the outer fat with a sharp knife in a few places (prevents the meat from curling during searing or braising), then rub with salt, pepper and paprika.
3. Quarter the shallots, finely chop the garlic, quarter the ginger root lengthways. Tie the spices into a bouquet.
4. Preheat the oven to 140 ° C fan oven.
5. Preparation:
6. Heat the clarified butter in a roaster. Sear the leg slices briefly on both sides and then remove.
7. Briefly sauté shallots, garlic, ginger and bay leaf in the roasting tray. Add tomatoes and bunches of spices and let simmer briefly. Deglaze with wine and add the stock. Bring it to the boil again briefly.
8. Place the leg slices in the back.
9. Close the roasting pan with the lid and simmer in the preheated oven for approx. 3 hours.
10. At the end remove the ginger and spice bunches.
11. Garnish:
12. Make the garnish fresh about half an hour before the end of the roasting time.
13. Cut two slices from the center of the lime. Rub the peel of the rest of the lime.
14. Finely chop the parsley and garlic and mix with the lime zest.
15. Serving:
16. Place the leg slices in the sauce on a preheated plate.
17. Place a slice of lime in the middle on each bone and sprinkle the meat around with the herb mixture.
18. In addition: spaetzle or ribbon noodles