Beef shoulder braised in red wine
very easy
135 mins
135 mins
Ingredients
- 1 kg Boneless shoulder of beef
- 7-10 Tbsp Salt
- 5-6 Stem(s) Rosemary
- 4 TABLESPOONS Oil
- 1 big onion
- 1 TABLESPOON Flour
- 750 ml Red wine
- 400 ml Beef broth
- 1 kg small fairies
- 1 TABLESPOON Butter
- 1 TABLESPOON Sugar
- 7-10 Tbsp freshly ground pepper
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Dab meat dry and bind firmly in shape with kitchen string. Season meat with salt. Wash the rosemary and shake dry. Heat the oil in a large frying pan. Brown the meat on all sides.
- 2
Peel and roughly dice the onion. Remove meat from the roaster. Sauté onion in frying fat for 1-2 minutes. Dust with flour. Add wine while stirring and bring to the boil. Add roast meat and rosemary, except for two sprigs to garnish.
- 3
Add the stock and braise covered for about 2 hours. Turn every 30 minutes.
- 4
Meanwhile peel the turnips, leaving some green. Heat butter and sugar in a pan. Caramelise the turnips in this pan over medium heat until golden brown. Add to the roast about 20 minutes before the end of the stewing time.
- 5
Season the sauce with salt and pepper. Garnish with remaining rosemary.
Nutrition Facts
620 kcal
17 g
26 g
53 g
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