Contents
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Ingredients
- 1 kg Beef (high collagen content, e.g. calf)
- 400 g Celery
- 400 g Carrots
- 400 g Onions
- 500 ml Port or red wine
- 800 ml Beef broth
- Clarified butter or oil
- Butter
- 1 tbsp Tomato paste
- 1 tsp Lemon peel
- 2 piece Bay leaves
- 2 tbsp Caraway seed
- 5 piece Pimento
- 2 tbsp Paprika powder, noble sweet
- 1 tbsp Marjoram
- Salt pepper
Instructions
- Cut the meat into large cubes. Roughly dice the celery, carrots and onions (approx. 1 cm). When it comes to onions, it is important that they have the same volume as the meat, they dissolve completely when braised and make the sauce nice and creamy.
- Fry the meat in portions in a pan, take it out again and again and loosen the roast set with butter and deglaze a little wine. Save the juice and add it to the saucepan afterwards. It is important to sear the meat in portions (in our case "wrong fillet") and it should have a high collagen content (alternatively, e.g. calf, shoulder or mayor's piece). Long braising makes it really crumbly.
- Fry the root vegetables in clarified butter or oil in a large saucepan until they have turned color, add tomato paste and paprika powder. Gradually add the port wine and let it boil down again and again.
- Now add the onions and the meat, fill everything up with the stock and the remaining spices and let it stew for at least 3 hours on a low heat (it should only bubble slightly, not boil), without the lid!
- After about 2 hours you can add some marjoram and lemon peel. This goes well with potatoes, pasta or, like here, homemade spaetzle! To test, take out a piece of meat and check for consistency. Good Appetite!