Franconian winemaker's pot

Ingredients for 4 servings:

• 500 g beef (shoulder)
• 50 g clarified butter
• 1 onion(s)
• 1 jar wine, red, dry, Franconian
• 400 g white cabbage
• 200 g carrot(s)
• 200 g celery
• 1 stalk(s) leek
• 1 liter meat broth
• 250 g potatoes
• 1 bunch of parsley
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Dice the meat. Heat clarified butter in a saucepan and sauté the meat for 5 minutes. Finely chop the onion, add it, and cook until golden brown. Deglaze with red wine. Clean and chop the vegetables, add to the meat, and pour in the meat broth. Add the spices and braise in the oven at 180°C for about 60 minutes. Peel the potatoes, dice them, and add them 10 minutes before the end of the cooking time. Serve sprinkled with chopped parsley.