John Myers
Tender Braised Meat
The perfect tender braised meat recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 3 Carrots
- 2 Parsnips
- 4 Tomatoes
- 1 kilogram Roast beef
- Salt
- Pepper
- Clarified butter
- 2 tablespoon Tomato paste
- 150 ml Red wine
- 500 ml Meatsoup
- 1 Bay leaf
- Wash the potatoes, cut them into pieces, peel the carrots, parsnips and onions into large pieces, cut the tomatoes into pieces.
- Pat the meat dry, rub with salt and pepper.
- Heat the lard in a roaster and sear the meat in it – remove it.
- Fry the potatoes, carrots, parsnips and onions in the frying fat, stir in the tomato paste and sauté briefly
- Now deglaze with wine and broth, add bay leaf and tomatoes, put in the meat, put the lid on and stew in the oven preheated to 180 ° for about 2 1/2 hours.
- Turn the meat in between and, if necessary, add a little broth, season with salt and pepper
- It’s something very delicious and you don’t even need side dishes, everything is in the roaster.
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