John Myers
Braised Leg Slice from Young Bull
The perfect braised leg slice from young bull recipe with a picture and simple step-by-step instructions.
- 2 Leg disks
- 0,5 pole Leek, cut into small pieces
- 150 g Carrots, finely diced
- 100 g Celery, finely diced
- 2 Toes Garlic, finely chopped
- 1 Cinnamon stick
- 1 branch Rosemary
- 1 branch Thyme
- 1 tbsp Powdered sugar
- 2 tbsp Tomato paste
- 150 ml Red wine, dry
- 400 g Pureed tomatoes
- 500 ml Beef stock
- 1 tsp Unsweetened cocoa
- Espelette pepper
- Black pepper from the mill
- Salt
- Clarified butter
- Heat some clarified butter in a saucepan and sear the leg slices on both sides. Now add the carrots, garlic, celery and leek as well as the cinnamon stick to the roast, add the powdered sugar and roast very vigorously for a few minutes while turning.
- Now add the tomato paste and roast very vigorously for a few minutes while turning. Then deglaze with the red wine and let the wine reduce until a very thick “syrup” has formed from it. Now add the tomatoes and the beef stock and a little salt and pepper. Now set the stove to the lowest setting, put the leg slices back in and let the lid stew for about 1.5 hours.
- Then take out the leg slices, add the cocoa and season with salt, pepper and pimento d’Espelette. Take out the cinnamon stick and sprigs of herbs and serve the sauce with the side slices (it doesn’t need to be thickened, it has taken on a wonderful consistency all by itself). We had napkin dumplings with it.
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