Provençal Sauerbraten in the style of the Rhone fishermen

Ingredients for 6 servings:

• 1 kg beef, from the leg
• 5 onions
• salt and pepper
• 1 bunch parsley, chopped
• ½ liter red wine
• ¼ liter vinegar
• 1 tbsp peppercorns
• 1 tbsp allspice, seeds
• 6 anchovies
• 4 tbsp capers
• 3 tbsp olive oil
• 1 tbsp flour

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 30 minutes

Bouffade des mariniers du Rhone

Cut the beef into thick slices and the onions into thin slices, against the grain. Roughly crush the pepper and allspice, finely chop the anchovies, garlic, and parsley, and mix everything into a paste. Season the meat slices with pepper and salt, rub them with the seasoning paste, and layer them in a sufficiently large bowl with a layer of onion between each slice. Pour in the red wine and vinegar and let them marinate in the refrigerator for at least a day. Pat the pieces of meat dry, heat the olive oil in a casserole dish, and sear the meat on both sides, one at a time. Sauté the flour in the remaining olive oil, return the meat to the pot, and pour the marinade over it. Cover and braise in the oven at 170°C for two hours. Remove the tender meat from the pot and keep warm. Drain the cooking liquid, squeeze out the marinade ingredients again, and season the sauce to taste. Reduce the sauce again if necessary. If you like, you can also puree some of the marinade ingredients to thicken the sauce even further. I had it with young caramelized potatoes.