Summary

Ingredients

• 500 g shoulder veal (false fillet)
• 1 small onion (s), diced
• 1 clove garlic, finely chopped
• 3 tablespoon oil
• 0.5 ½ bunch soup greens
• 1 tablespoon tomato paste
• salt and pepper
• Chilli flakes
• 200 ml red wine, drier
• 1 teaspoon mustard

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Instructions

1. Preheat the oven to 150 ° C.
2. Rinse, dry and parry the meat. Roast the plaster leftovers with diced onions and garlic slices in a little oil, dice the soup greens and roast, as well as the tomato paste. Season with salt, pepper and chili powder. Deglaze with red wine and reduce by half.
3. Season the wrong fillet with plenty of salt, pepper and brush with mustard. Heat the fat in a roaster and sear the meat on all sides. Take the meat out of the pot and put it in an oven-safe dish, pour the red wine sauce and the meat stock over it and place in the oven preheated to 150 ° C for about 3 hours.
4. Slice the meat and serve with the sauce.
5. I had potato gratin and red cabbage with it. Boiled potatoes or mashed potatoes also go well, as well as green beans as a vegetable side dish.