chunks of meat

Ingredients for 6 servings:

• 1,000 g beef from the leg
• 2 m.-sized onion(s)
• 2 carrots
• 2 stalk(s) Celery , also leaves
• 500 ml red wine
• 200 ml beef broth
• 10 small shallots
• 200 g triplets, small
• 1 garlic bulb(s), fresh
• 2 tbsp tomato paste
• 2 tbsp beet syrup
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 15 hours 30 minutes

Cut the meat into 6-7 chunks, toss with olive oil, pepper, and chopped garlic. Let it rest in a tightly sealed bag in the refrigerator overnight. Vacuum seal the meat if necessary. Sear the meat on all sides over high heat. Add the finely chopped onion and gradually brown it, moistening it with a little water each time. Add the tomato paste, fry well, and then deglaze everything with the broth. Chop the vegetables (except the shallots and new potatoes) and add them. Cover with wine and simmer, covered, for at least 2 hours. Stir occasionally. Peel the shallots, add them with the potatoes, and continue to simmer, covered, for about 30 minutes. Season with beetroot syrup. Thicken if desired. Season to taste with salt and pepper.