Summary

Ingredients

• 1 ½ kg beef (e.g. boiled beef)
• 1 liter wine, red, dry
• 1 large onion (s), diced
• 2 carrots, diced
• 200 g celeriac, diced
• 1 leek, diced
• 2 slices toast, diced
• 1 clove garlic finely chopped
• 4 cl calvados
• 0.25 stick ¼ cinnamon
• 10 grains pepper
• 5 carnation (s)
• 1 teaspoon mustard seeds, yellow
• 2 bay leaves
• 5 grains allspice
• Salt to taste
• Pepper to taste
• Oil for frying

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Instructions

1. Marinate the meat in red wine at least overnight, or even better for 2 nights.
2. Remove from the wine, pat dry and fry in a little oil in a roasting pan. Add the diced vegetables and roast them until brown. Deglaze the marinade with a little wine. Add toasted bread cubes, garlic and calvados. Roughly chop the spices in a mortar, put them in a spice bag and add to the meat. Braise the meat for about 1 1/2 hours, adding all of the red wine from the pickling process. When the meat is done, season the sauce with salt and pepper and puree as desired.
3. This goes well with spaetzle, bread dumplings and green salads.