Summary

Ingredients

For the meat:

• 700 g beef (beef neck)
• 1 tablespoon vegetable oil
• 3 onion (s)
• 4 carrot (s)
• 1 tablespoon flour
• 2 tablespoon tomato paste
• 1 bottle red wine, dry, 0.7 l
• 600 ml beef broth
• 1 teaspoon thyme
• 1 bay leaf
• salt and pepper

Also: (for the scones)

• 225 grams flour
• 2 teaspoons, leveled baking powder
• 50 g butter
• 8 anchovy fillet (s)
• 0.5 teaspoon ½ thyme
• 1 egg (s), devious
• some Milk
• pepper

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Instructions

1. Cut the neck of beef into bite-sized cubes and fry vigorously on all sides in hot oil. Briefly braise the diced onions and the carrots cut into wedges. Dust the contents of the pot with the flour and lightly brown. Stir in the tomato paste and fry briefly.
2. In another saucepan, reduce the red wine by half and then pour it over the meat. Add enough meat stock to just cover the ragout. Add the bay leaf and thyme. Cover and braise the meat for two hours in the oven preheated to 160 ° C top / bottom heat. The meat should then be very soft. Season the dish with salt and pepper.
3. Start preparing the scones just before the end of the cooking time. Mix the flour and baking powder well. Cut the butter into small cubes and knead with the flour until it starts to get crumbly. Finely chop the anchovies and knead in with the thyme. Work in the beaten egg and enough milk to make a smooth dough. Season this with crushed pepper.
4. Shape the dough into small dumplings with your hands or roll out the dough and cut out circles. Spread the dumplings on the ragout and cook for half an hour without a lid at a temperature raised to 180 ° C.
5. To serve, add four or five scones to each serving.