Braised beef with vinegar and cream

Ingredients for 4 servings:

• 3 tbsp butter
• 800 g roast beef (shoulder or other braised cut)
• 1 tbsp flour
• 1 small onion(s), quartered
• 50 ml wine vinegar or balsamic vinegar
• salt and pepper
• 200 ml meat broth
• 100 ml cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Californian manzo

Heat the butter in a medium-sized pot. Dust the meat with flour, add it along with the quartered onion, and sear well on all sides. Make sure the onions don’t overcook. Pour in the vinegar and let it evaporate completely. Sprinkle the meat with salt and freshly ground pepper. Add the meat broth first, then the cream. Cover with a tight-fitting lid, reduce the heat, and braise the meat for about 3 hours. Once cooked, cut the meat into pieces, serve, and baste with the nicely thickened sauce. The original accompaniment is mashed potatoes or creamed potatoes with steamed vegetables. Tip: I always make double the amount (especially the sauce); the roast tastes even better reheated. We always have pasta and salad as a side dish because of the kids, but the adults enjoy this too. A great substitute for Sauerbraten.