Beef in venison style

Ingredients for 4 servings:

• 750 g beef (ball or shoulder) cut into approx. 2 cm thick slices
• 1 onion(s), finely chopped
• 1 clove(s) garlic, finely chopped
• 1 tsp peppercorns, white
• 3 juniper berries
• ½ lemon(s), grated peel
• 3 tbsp lemon juice
• 3 tbsp oil
• 4 bay leaves
• 1 piece(s) of bread(s) – crust
• ⅛ liter of water
• 200 ml red wine, dry
• 150 g shallot(s), peeled
• 1 tsp tomato paste
• 50 g sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Bavarian cuisine

Crush the peppercorns and juniper berries, mix with the onion, garlic, lemon zest, and juice. Brush the meat slices with the mixture and layer them in the refrigerator overnight. Scrape the seasoning mix onto a plate. Season the meat slices with salt and sear in hot oil over high heat. Place the meat in a roasting pan, tiled like a roof tile. Add the seasoning mix, bay leaves, and bread crust. Pour in about half the water and wine. Close the roasting pan and place it in a cold oven. Preheat the oven to 160°C (150°C fan oven) and braise the meat for about 1.5 hours, gradually adding the rest of the water and wine. Add the shallots to the meat and braise for another 30 minutes. Arrange the meat and shallots on a platter. Remove the bread crusts and bay leaves from the braising liquid, stir in the tomato paste and sour cream, and serve the sauce with the meat.