Braised ox bone with tomato jam and beetroot
easy
150 mins
150 mins
Ingredients
- 3 Onions
- 600 g Carrots
- 4 Ox bone slices (à approx. 450 g)
- 3-4 Tbsp Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 5-6 Tbsp Oil
- 2–3 Bay leaves
- 8–10 Juniper berries
- 1 TABLESPOON Flour
- 600 ml Vegetable broth
- 400 ml dry red wine
- 100 ml white balsamic vinegar
- 800 g beetroot
- 1–2 Branches of rosemary
- 1 1/2 TABLESPOONS Sugar
- 20 g clarified butter
- 1 package (500 g) Fresh pasta (refrigerated shelf)
- 7-10 Tbsp Rosemary
Directions
- 1
Peel and chop the onions. Peel, wash and chop the carrots. Wash the meat and dab dry. Mix 2-3 tbsp. flour, 1 1/2 tsp. salt and 1 tsp. pepper on a plate. Turn leg slices in it. Heat 2-3 tablespoons of oil in a large frying pan. Fry 2 leg slices on each side and remove. Also fry the remaining leg slices well, take them out
- 2
Put 1 tablespoon of oil in the roaster, heat it up. Add onions, carrots, bay leaf and juniper berries, fry while turning. Sprinkle with flour, sauté, deglaze with stock, red wine and 50 ml vinegar. Bring to the boil, add leg slices and cover and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 3/4 hours.
- 3
In the meantime peel and slice the beetroot. Wash the rosemary, shake dry and pluck the needles from the twigs. Heat 2 tablespoons of oil in a saucepan. Add beetroot and rosemary and fry while turning. Dust with sugar and allow to caramelize. Deglaze with 50 ml vinegar and 100 ml water, cover and cook for 12-15 minutes
- 4
Heat clarified butter in a pan and fry the potato noodles for 5-10 minutes, turning them carefully. Arrange leg slices with sauce, beetroot and potato noodles on plates. Garnish with rosemary. Serve with tomato jam
Nutrition Facts
1170 kcal
73 g
42 g
104 g
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