Provencal Sauerbraten in Style Of Rhone Fishermen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 1 hr 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg beef, from the leg
- 5 onion (s)
- salt and pepper
- 1 bunch parsley, chopped
- 0.5 liter ½ red wine
- 0.25 liter ¼ vinegar
- 1 tablespoon peppercorns
- 1 tablespoon allspice, grains
- 6 anchovies
- 4 tablespoon capers
- 3 tablespoon olive oil
- 1 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Cut the beef into thick slices against the grain and thinly slice the onions. Coarsely crush the pepper and allspice, finely chop the anchovies, garlic and parsley and mix everything to a paste. Pepper and salt the meat slices, rub in the seasoning paste and layer in a sufficiently large bowl with a layer of onion in between. Pour in the red wine and vinegar and leave to marinate in the refrigerator for at least a day.
- Dry off the pieces of meat, heat the olive oil in a casserole and fry the meat on both sides one after the other. Sweat the flour in the remaining olive oil, layer the meat back in the saucepan and pour the marinade over it. Stew covered in the oven for two hours at 170 degrees. Take the soft meat out of the pot and keep it warm.
- Pour off the cooking liquid, squeeze out the marinade ingredients again and season the sauce to taste. If necessary, boil down again. If you like, you can also puree some of the marinade and use it to thicken the sauce.
- I had young caramel potatoes with me.
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