Braised lentils with pulled beef

Name: Braised lentils with pulled beef
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 2 Slices of beef leg (approx. 400 g each); 7-10 Tbsp salt, pepper; 4 TABLESPOONS Oil; 250 ml dry white wine; 200 g Puylins; 1/2 perennial Celery; 500 g Carrots; 100 g Baby salad mix; 5 Stem/s Parsley; 3 TABLESPOONS Cider vinegar; 1 TEASPOON sweet mustard

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

Un peu de Puy, s'il vous plaît! While the tender beef melts on the tongue, the nutty puylinse from the French Auvergne region has a nice firm consistency - a delicious pair

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
2 Slices of beef leg (approx. 400 g each)
7-10 Tbsp salt, pepper
4 TABLESPOONS Oil
250 ml dry white wine
200 g Puylins
1/2 perennial Celery
500 g Carrots
100 g Baby salad mix
5 Stem/s Parsley
3 TABLESPOONS Cider vinegar
1 TEASPOON sweet mustard

Directions

1
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Peel and chop onion and garlic. Wash the meat, dab dry and season with salt. Heat 2 tablespoons of oil in a frying pan and fry the meat slices on each side for approx. 3 minutes. Fry the onion and garlic briefly. Deglaze with wine and 350 ml water, bring to the boil, cover and braise in a hot oven for about 2 1⁄2 hours.
2
Lentils in a sieve rinse and let drain. Remove meat from the roaster. Add the lentils to the stew stock and cook covered in it for approx. 30 minutes. Clean the celery and peel the carrots. Wash both and cut into slices. Add after about 10 minutes, but do not stir in.
3
Sort the salad, wash and shake dry. Wash parsley, shake dry and chop roughly. Mix vinegar, mustard, salt and pepper. Fold in 2 tablespoons of oil. Pluck the meat with two forks and warm it up again briefly on the lentil vegetables. Mix salad and vinaigrette. Arrange everything together and sprinkle with parsley. Bread tastes good with it.