John Myers
Ingredients for 4 servings:
- 150 g smoked bacon, finely diced
- 500 g shallot(s), whole, can be more
- 2 shallots, sliced for the sauce, or 3 if needed
- 1.2 kg beef (shoulder or rump)
- 3 bay leaves
- 1 bunch of parsley
- 4 large carrots
- 2 garlic cloves
- 250 ml beef broth or vegetable broth
- 2 tbsp tomato paste
- 750 ml red wine, (Pinot Noir) dry
- salt and pepper
- Thyme
- 2 tbsp flour, for sautéing
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes
braised dish
Cut the meat into cubes and fry in small batches, season with salt and pepper, and set aside. Sauté the peeled shallots (whole) with bacon in 1 tablespoon of oil and simmer for 10 minutes, then set aside. Next, sauté 2-3 sliced shallots, the sliced carrots, and the garlic in a saucepan and brown with one to two tablespoons of flour, stirring occasionally. Deglaze with the beef broth, add tomato paste, and add Pinot Noir. Bring to a boil and allow to thicken slightly. Season to taste with salt, pepper, and thyme. Now add the meat, the sautéed shallots (which you set aside earlier), a few sprigs of parsley, bay leaves, and the red wine sauce to a large casserole dish and season again (it still tastes very much like red wine, but that’s normal). Cover and simmer on the lowest rack of the oven at 180°C for about 1.5 hours. To serve, chop the remaining parsley and sprinkle over the top. Serve with spaetzle. Enjoy with a glass of Pinot Noir!
Facebook Comments