Marinated Lemon Ragout Made from Beef, Goat or Lamb
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 4 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef, or lamb, - or goat meat
- 6 tablespoon olive oil
- 1 large lemon
- 1 tablespoon white wine vinegar
- 5 leaves sage
- 1 tablespoon thyme, leaves
- 18 juniper berries
- 2 large cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon ½ black pepper, freshly ground
- 125 ml white wine, dry
Print Recipe
Pin Recipe Instructions
- Chop the sage and thyme leaves very finely. If you use dried thyme, 1 teaspoon is enough and I recommend grating it in a mortar. Mash the juniper berries in a mortar. Finely chop the garlic cloves and mash them with the salt. Squeeze the lemon. Mix the lemon juice with the vinegar, olive oil, pepper, garlic and the juniper berries, sage and thyme to a marinade.
- Wash the meat in cold water and pat dry thoroughly. Cut into pieces of ragout and place in the marinade and turn in it. Let the meat soak in the marinade in the refrigerator for at least 3 hours and turn it over and over again in between. You can easily let the meat steep overnight. The longer you let it steep, the better the lemon flavor comes through.
- Put the meat with the marinade in a saucepan or other ovenproof container. Preheat the oven to 180 ° C, 160 ° C is sufficient with fan-assisted air, and place the container closed with a lid or aluminum foil in the oven and simmer for about 45 minutes. Then add the white wine and let it simmer uncovered without a lid or aluminum foil in the oven until the meat is browned.
- This goes well with rice and vegetables or potatoes and raw vegetables (carrots, beetroot, etc.).
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