Braised ox bone with beetroot

Name: Braised ox bone with beetroot
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 3 medium-sized onions; 600 g Carrots; 4 Ox bone slices (à approx. 450 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Flour; 2-3 TABLESPOONS Oil; 400 ml dry red wine; 8 TABLESPOONS Balsamic vinegar; 1 level tablespoon vegetable broth; 2–3 Bay leaves; 8–10 Juniper berries; 600 g beetroot; 1 Branch rosemary; 2 TABLESPOONS butter - sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

3 medium-sized onions
600 g Carrots
4 Ox bone slices (à approx. 450 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Flour
2-3 TABLESPOONS Oil
400 ml dry red wine
8 TABLESPOONS Balsamic vinegar
1 level tablespoon vegetable broth
2–3 Bay leaves
8–10 Juniper berries
600 g beetroot
1 Branch rosemary
2 TABLESPOONS butter - sugar

Directions

1
Peel and chop the onions. Peel, wash and chop the carrots. Wash the meat and dab dry. Season on each side with salt and pepper. Then turn in 2-3 tablespoons of flour.
2
Heat the oil in a frying pan. Brown the meat on each side, take it out. Fry the onions and carrots in the frying fat. Sprinkle with 1 tbsp. flour and sauté. Add wine, 5 tbsp vinegar and 400 ml water, bring to the boil.
3
Stir in broth, laurel and juniper, add meat. Cover and braise in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 2 hours.
4
Beetroot clean, peel, wash briefly, cut into slices. Wash the rosemary and dab dry. Pluck needles, chop. Sauté beetroot and rosemary in hot butter. Sprinkle 1 tbsp. sugar over it, caramelise.
5
Add 3 tablespoons of vinegar and 75 ml of water, bring to the boil. Season with salt and pepper. Cover and cook over low heat for about 20 minutes.
6
Remove the meat and season the sauce. Serve with beetroot. Serve with potato noodles and tomato jam. Drink tip: dry red wine, for example a Pinot Noir.