Summary

Ingredients

• 2 ½ kg beef (beef hess with bone or veal knuckle)
• 18 clove garlic
• 4 tablespoon pepper, black, heaped, fresh and coarsely ground
• 4 sprigs rosemary, fresher
• 2 bottles red wine, fruity, e.g. Chianti
• 2 bay leaves
• 1 bunch thyme, fresher
• 1 bunch marjoram, fresher
• sea-salt

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Instructions

1. Remove the meat from the bone and cut into large cubes. In a sufficiently large ovenproof pot, fill up all the ingredients in layers, start with the meat, then whole cloves of garlic, rosemary sprig, bay leaf, pepper, a little salt, meat again etc.
2. The top layer of bones, marjoram and thyme, then fill up with the wine, the meat should just be covered.
3. Bring to the boil on the stove, close with a double layer of aluminum foil and the lid, put in the oven preheated to 140 ° and cook for 8-9 hours. The foil and the lid should seal well so that the contents do not dry out.
4. After the cooking time, skim off any fat and remove the bones, as well as thyme, marjoram, rosemary sprigs and bay leaves. Season the brew to taste.
5. Serve the meat pieces with the stock.
6. It is served with fried potatoes, polenta, fresh bread, carrots or pasta.
7. Tastes great and unbeatable with fresh potato bread.
8. In addition, beer or a strong red wine.
9. You can also take lamb. The amounts of pepper and garlic do not have a dramatic effect, the dish is much milder than you might think.