Beef leg slices a la Töging

Ingredients for 2 servings:

• 2 pieces of beef leg
• 1 stalk(s) leek, washed and cut into rings
• 1 carrot(s), roughly chopped
• 1 parsley root(s), small and julienne
• 1 slice(s) celeriac, cut into julienne strips
• 2 onions, cut into rings
• 2 bay leaves
• 2 cloves garlic
• 250 ml red wine
• 250 ml broth
• 1 lemon(s), untreated, peeled into zest
• 2 tbsp parsley, chopped
• 1 clove(s) garlic, finely chopped
• 2 tbsp beet syrup
• Truffle oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 10 minutes

the best leg slices I’ve ever made

Brown the leg pieces in hot oil with the bay leaves until the meat is browned. Add the soup vegetables and cook for a few minutes. Season with salt and pepper. Deglaze with the red wine and broth, and simmer gently in a pressure cooker over low heat for about 1.5 hours with the lid on. Add the gremolata and cook for another 20 minutes, but with the lid closed (otherwise the flavor will be lost). If you prefer a thicker sauce, grate in some gingerbread. Season with truffle oil. It’s also delicious with fresh gremolata after cooking. Serve with homemade spaetzle or other pasta.