Braised beef

Ingredients

Directions

1. 1

   Wash the meat, dab dry and season all around with salt and pepper. Heat the oil in a frying pan and fry the meat on all sides. Peel 1 onion and cut into slices. Clean or peel and wash the soup greens and cut them into pieces. Add to the meat together with the onion and fry briefly. Deglaze with 200 ml water and red wine and bring to the boil.

2. 2

   Cover and stew at low heat for about 1 3/4 hours. Meanwhile cook the beans in boiling salted water for about 10 minutes. Drain bean seeds on a sieve and rinse with cold water. Peel and finely dice the remaining onions. Wash parsley, dab dry, pluck leaves from the stems and cut into fine strips. Heat the fat in a pan and fry the onion in it. Add the parsley and fry. Remove half of the onion mixture from the pan, put aside and keep warm. Drain the beans and add to the onions together with the bean seeds. Add stock and braise for 2-3 minutes. Wash, quarter and seed the tomato.

3. 3

   Add the parsley and fry. Remove half of the onion mixture from the pan, put aside and keep warm. Drain the beans and add to the onions together with the bean seeds. Add stock and braise for 2-3 minutes. Wash, quarter and seed the tomato. Cut the flesh into small cubes and add to the vegetables shortly before the end of the cooking time and mix in. Remove the roast and let it rest. Puree the roast stock with a hand blender and season to taste with salt, pepper and wine. Arrange roast, bean vegetables and sauce on a plate. Sprinkle roast with the remaining onion mixture. Serve with ribbon noodles

4. 4

   Cut the flesh into small cubes and add to the vegetables shortly before the end of the cooking time and mix in. Remove the roast and let it rest. Puree the roast stock with a hand blender and season to taste with salt, pepper and wine. Arrange roast, bean vegetables and sauce on a plate. Sprinkle roast with the remaining onion mixture. Serve with ribbon noodles