Summary

Ingredients

• 2 kg roast beef for braising
• 2 onion (s), chopped
• 2 cloves garlic, chopped
• 2 cans tomato (s) or 4 fresh beefsteak tomatoes peeled and chopped)
• 3 tablespoon cranberries from the glass
• 1 kg shallot (s), small
• 300 ml red wine
• Lemon juice
• olive oil
• Brandy vinegar
• Parsley, smooth
• salt
• pepper
• oregano
• cumin
• cinnamon
• leaves Bay

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Instructions

1. Cut the meat into approx. 5 cm cubes and marinate with a little olive oil and lemon juice.
2. The next day, pat the meat dry and fry vigorously in portions. Towards the end, add the chopped onions and roast them dark, then add the garlic and roast for a short time. Season with salt and pepper vigorously. A pinch of cumin and two tips of cinnamon, oregano and the bay leaf. Add the cranberries and 3 tablespoons of vinegar. Then deglaze with a little red wine and let it boil down. Pour on the rest of the red wine, add the tomatoes and bring to the boil.
3. Put everything in an ovenproof container with a lid and leave to stand in the oven at approx. 95 degrees for 3 hours.
4. After about 2 hours, peel the shallots and boil them in salted vinegar water for 5 minutes. Drain and stir into the meat.
5. Do a cooking test towards the end of the 3 hours. The meat must be really tender and mash with a fork. Season again with salt, pepper and vinegar, sprinkle with chopped parsley and serve.
6. A fresh white bread or rice or potatoes go well with it.