Braised beef with side dishes

Ingredients for 6 servings:

• 1.3 kg beef for braising
• 5 m.-sized onion(s)
• 100 ml red wine
• 500 g buttermilk
• marjoram
• Thyme
• Herbs of Provence
• rosemary
• salt and pepper
• Paprika powder, hot
• Clarified butter
• 3 carrots
• Bell pepper(s), colored
• 250 g tomatoes
• 3 spring onions
• 3 garlic cloves
• 2 glasses of beef stock (400 ml each)
• 2 cubes of meat broth
• 400 g whipped cream
• 500g tagliatelle
• 200 g cream cheese spread
• 1 g saffron
• 800 g potatoes
• 125 g bacon, diced
• 3 tbsp, heaped cornstarch
• butter
• n. B. white wine

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 3 hours

With tagliatelle and roasted potatoes

Cut the beef into bite-sized pieces and season with salt, pepper, and paprika. Slice two onions and marinate everything in red wine and buttermilk for 24 hours. Remove the meat from the marinade and brown it in clarified butter in a large pot. Set the marinade aside. Peel and slice the carrots, roughly chop three onions, thinly slice the garlic cloves, and cut the bell peppers into bite-sized pieces. Chop the tomatoes into small pieces and slice the spring onions. Add everything to the meat in this order and brown. Deglaze with a glass of beef stock and add two stock cubes, some thyme, and Provençal herbs. Bring to a boil over medium heat. When the liquid has reduced, add the second glass of beef stock, cover, and simmer for two hours. Mix the strained marinade with the cornstarch and add to the boiling liquid to thicken. Finally, stir in 200 ml of cream and season to taste. Cook the tagliatelle until al dente. Make a sauce with 200 ml of cream, processed cheese, and saffron, adding a little white wine and butter if desired. Mix with the drained pasta. For a second side dish, peel the potatoes, boil them, and let them evaporate. Roast them in clarified butter and season with salt, pepper, and rosemary. Then add the bacon cubes, brown them, and finish with a little butter.