Franconian sour beef

Name: Franconian sour beef
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 200 g Soup vegetables; 1 Onion; 1/8 l Fruit vinegar; 1/8 l Red wine; 2 Bay leaves; 8 Juniper berries; 500 g shoulder of beef; 2 TABLESPOONS clarified butter; 1 TABLESPOON Tomato paste; 1 TABLESPOON Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Cloves; 7-10 Tbsp two stalks of marjoram; 1 sprig of rosemary; 1 TABLESPOON black peppercorns; 1 cm cinnamon stick; 1 TABLESPOON Chive rolls; 50 g Honey cake; 1 Tea filter bag; 7-10 Tbsp Kitchen yarn

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

200 g Soup vegetables
1 Onion
1/8 l Fruit vinegar
1/8 l Red wine
2 Bay leaves
8 Juniper berries
500 g shoulder of beef
2 TABLESPOONS clarified butter
1 TABLESPOON Tomato paste
1 TABLESPOON Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Cloves
7-10 Tbsp two stalks of marjoram
1 sprig of rosemary
1 TABLESPOON black peppercorns
1 cm cinnamon stick
1 TABLESPOON Chive rolls
50 g Honey cake
1 Tea filter bag
7-10 Tbsp Kitchen yarn

Directions

1
Peel or clean, wash and chop the soup vegetables. Peel and slice the onion. Put vinegar, red wine and 1/8 litre water in a pot. Add vegetables, 1 bay leaf and four juniper berries and bring to the boil once.
2
Let it cool down. Dab beef with kitchen paper and cut into cubes. Add to the vinegar-red wine stock and leave to stand for 1-2 days. Drain meat and vegetables and let them drain well (catch the stock).
3
Fry all around in hot clarified butter. Add tomato paste and flour and stir-fry. Pour on marinade. Season with salt and pepper and bring to the boil. Put remaining spices and herbs into a tea filter bag and tie up with kitchen string.
4
Add the spice bag to the meat and cook for 30-35 minutes. Then take it out. Cut the honey cake into cubes and add to the meat. Cook for about 10 minutes. Season meat with salt and pepper if necessary.
5
Schupfnudeln taste good with it.