Summary

Ingredients

• 4 piece (s) beef leg slice (approx. 300 g each)
• 2 onions)
• 3 clove (s) garlic
• 1 can tomato (s), peeled
• 250 ml red wine
• 125 ml soy sauce
• 10 tablespoon honey
• salt
• pepper
• 4 tablespoon oil
• 500 g carrot (s)

Print Recipe Pin Recipe

Instructions

1. Wash the leg slices, pat dry and cut into the edge.
2. Peel the onions and garlic. Finely chop the onions, press the garlic through the press.
3. Drain the tomatoes and strain them through a sieve.
4. Mix the onions, garlic and tomatoes with the wine, soy sauce and honey, season with salt & pepper.
5. Pour the marinade over the meat, cover and leave to stand for at least 5 hours, turning more often.
6. Remove the meat from the marinade and pat dry.
7. Heat the oil in a large Dutch oven. Fry the leg slices vigorously on all sides and deglaze with the marinade.
8. Cover and braise for 90-120 minutes, the last 15 minutes without a lid.
9. Clean, wash and peel the carrots, cut diagonally into 2 cm pieces and stew with the meat for about 15 minutes.
10. It goes well with ribbon noodles or mashed potatoes