Braised beef

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Mix red wine with apple cabbage. Put the meat in a freezer bag, add the red wine mixture, cloves and bay leaves. Marinate the meat for at least 6 hours, turning several times.

2. 2

   Clean and wash the soup greens. Chop 2 carrots and 100 g leek and cook in some salted water for 5 minutes. Cut the rest of the vegetables into slices or into sticks. Drain the pre-cooked vegetables and let them cool down.

3. 3

   Onions peel and in large cubes cut. Remove beef from the marinade, dab off, season with salt and pepper and fry in oil. Add the onion pieces, deglaze with 3/8 litres of water. Braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour.

4. 4

   Add the marinade and cook for another 30-40 minutes. Stir the dumpling powder into 1/2 litre of cold water and let it swell for 10 minutes. Fold in pre-cooked vegetables, form 8 dumplings and cook in boiling salted water for 20 minutes.

5. 5

   Fry the rest of the vegetables in the fat, add 100 ml of water and steam for 15-20 minutes. Put the roast stock through a sieve into a pot. Puree the stock, bring to the boil and thicken with sauce thickener. Season vegetables and sauce with salt and pepper.

6. 6

   Arrange sliced roast with dumplings, vegetables and sauce.

Nutrition Facts

KCAL
840 kcal

CARBS
55 g

FATS
28 g

PROTEINS
86 g