Summary

Ingredients

• 2 kg beef, cut (preferably bow)
• 1 ½ kg onion (s), roughly chopped, weight before peeling!
• 200 g lard
• 4 garlic clove (s), finely chopped, approx.
• 8 tablespoon paprika powder, noble sweet
• 1 tube tomato paste, twice concentrated
• 0.5 liter ½ red wine, dry
• 1 teaspoon cayenne pepper
• 1 tablespoon, leveled lemon zest, untreated
• 1 teaspoon, heaped paprika, hot pink
• some sea salt
• some pepper, freshly ground (black)
• 1 liter beef stock, alternatively water
• 1 chilli pepper (s), finely chopped

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Instructions

1. Sear the diced beef in hot pork lard in 4-5 portions, then lightly brown the onion pieces in the lard, add the meat again, season with salt, pepper and paprika (all kinds), roast briefly. Add tomato paste and sweat briefly, deglaze with red wine and add the finely chopped garlic, also add lemon zest. Pour one liter of beef stock and, depending on the quality of the meat, simmer for 1.5 to 2 hours, then add the chilli pod after 1/2 hour. If necessary, reduce again for a few minutes with the pot open.
2. Serve with Röggelchen (rye rolls) and coleslaw or in a small, hollowed-out loaf of rye bread.
3. Alternatively, serve on a hot plate on a buffet or serve as a normal dish with potatoes, pasta or dumplings and vegetables / salad.