Braised beef leg slices

Ingredients for 4 servings:

• 2 beef leg slices, 500 g each
• 4 large onions
• 1 large carrot(s)
• ½ stalk(s) leek
• 2 stalk(s) Celery
• 2 tbsp flour
• 4 tbsp olive oil
• 1 tbsp tomato paste
• 1 tbsp paprika paste
• 2 tsp sugar
• 1 ginger root, chopped fresh
• 4 cloves garlic
• ¼ liter red wine, dry to medium-dry
• ¼ liter currant juice
• ½ liter beef broth
• Spice mix (Baharat)
• Harissa
• salt and pepper
• 1 star anise
• 5 cardamom
• 2 sprigs rosemary

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 40 minutes

with a fantastic sauce

Season the beef shank slices generously with salt, pepper, and the Baharat spice mix, then lightly flour them. Dice the onions, carrots, leeks, and celery; finely chop the garlic and ginger. Preheat the oven to 150°C (top/bottom heat). Heat 2 tablespoons of oil in a roasting pan and sear the shank slices on both sides. Remove from the roasting pan, add the remaining oil, and fry the chopped vegetables with the garlic and ginger for about 3 minutes. Add the tomato and bell pepper paste, fry briefly, then sprinkle over the sugar and let it caramelize briefly. Deglaze with the red wine. Once the wine has reduced, add the currant juice and reduce slightly, then pour in the beef stock. Sprinkle with a little harissa; add the star anise, crushed cardamom pods, and rosemary sprigs. Cover and place in the oven. Braise for one hour at 150°C, then for about 2 to 2.5 hours at 125°C. Turn off the oven and let it simmer for a while. Serve with mashed potatoes or couscous.