Braised beef from heifer meat

Ingredients for 4 servings:

• 1 kg beef (heifer meat, roast piece)
• 1 bay leaf
• 4 onions
• 2 tbsp tomato paste
• 1 tbsp flour
• ¼ liter red wine
• Spice(s) to taste (pepper, salt, broth)
• oil
• vegetable broth
• 1 slice(s) of bread

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Meat from female cattle that have not yet calved.

Peel and dice the onions, and fry them in oil until browned. Add the meat and sear on both sides. Remove the meat, fry briefly with tomato paste and 1-2 tablespoons of flour, and deglaze with the red wine. Return the meat to the pan, add the bay leaf, and seasonings. Add enough stock to cover half of the meat, cover, and simmer for at least 2 hours. If you add a slice of mixed rye bread to the sauce, you won’t need to thicken it at the end. When the meat is tender, remove it, puree the sauce with a hand blender (removing the bay leaf first), and season to taste. Slice the meat and serve in the sauce. Serve with potato dumplings made from raw potatoes and red cabbage—a dream! PS: Heifer meat is available at supermarkets, or you can ask your trusted butcher. It comes from female cattle that have not yet calved. It is very juicy and aromatic.