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Braised Beef Leg Slices

5 from 8 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 191 kcal

Ingredients
 

  • 3 piece Beef leg slice with bone
  • 12 Onions small
  • 8 Carrots depending on the size
  • 1 piece Celery root
  • 6 Toes Garlic
  • 400 ml Broth or beef stock, red wine
  • 2 tablespoon Tomato paste
  • 1 Can Canned tomatoes
  • 1 pack Tomatoes small
  • 2 tablespoon Flour
  • Salt pepper
  • Juniper berries, bay leaves,
  • Herbs - parsley, savory, thyme, rosemary

Instructions
 

  • Preheat the oven to 180 ° C. Peel and roughly dice the carrots. Peel and dice a piece of celery. Peel the onions and garlic and cut into large wedges. Put the carrots, celery and garlic in a baking dish.
  • Wash the meat with cold water and pat dry. Season with salt, pepper, flour and sauté in butter in a pan. Then add the leg slices to the vegetables in the baking dish.
  • Place the onions in the pan from the meat, fry and dust with flour to bind the sauce. Add the tomatoes, tomato paste and canned tomatoes and fry briefly. Then deglaze with 400 ml of liquid (stock, beef stock, red wine). Depending on the desired consistency of the sauce, bind with a suitable amount of flour. Season to taste with salt and pepper.
  • Now add this brew to the baking dish. The meat and vegetables should be almost covered with the liquid.
  • Before going into the oven, add the herbs and spices such as bay leaves and juniper. Then cook in the oven for at least 1 hour. The longer the better it is. At the end of the cooking time, season the sauce again, season if necessary. We had boiled potatoes as a side dish.

Nutrition

Serving: 100gCalories: 191kcalCarbohydrates: 38.9gProtein: 6.2gFat: 0.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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