Summary

Ingredients

• 800 g beef le slice (s)
• 1 bunch soup greens
• 500 ml beef stock
• 75 ml balsamic vinegar
• 10 g porcini mushrooms, dried or porcini mushroom powder
• 2 bay leaves
• 2 medium onion (s)
• 1 tablespoon tomato paste
• 10 black peppercorns
• 5 juniper berries
• 50 ml cream
• salt

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Instructions

1. Preheat the oven to 180 ° C fan oven.
2. Clean and chop the soup greens, peel and chop the onions and crush the porcini mushrooms if necessary.
3. Salt the leg slices, sear them in the roaster and set aside. Now fry the vegetables and onions vigorously in the roasting pan, add the tomato paste and fry with them. Deglaze the roast with the stock. Add porcini mushroom powder, bay leaves, peppercorns and juniper berries. Add the balsamic vinegar. Bring everything to the boil again, put the leg slices on top and put everything in the closed roaster in the oven.
4. Let simmer for about 2 hours, after one hour turn the leg slices once. After 2 hours, the meat should be tender and fall off the bone.
5. Remove the meat and cut it into pieces, drain off the spices and vegetables, and collect the liquid. Bring the sauce to the boil and thicken a little with cornstarch.
6. I always like to puree some of the vegetables and add them to the sauce. Depending on your taste, you can add some cream to the sauce.