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Herbal Boiled Beef with Dark Brown Sauce

5 from 6 votes
Total Time 7 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 137 kcal

Ingredients
 

  • 1 Fresh boiled beef from Hohenlohe pasture cattle
  • 1 Herb marinade
  • 2 tbsp Seasonal herbs self-dried
  • 1 pinch Dried oregano
  • 2 Garlic cloves chopped
  • 1 tbsp Lemon pepper
  • 6 tbsp Olive oil
  • 1 pinch Coarse sea salt
  • 1 pinch Sugar
  • 1 tbsp Mustard hot
  • 1 Brown sauce
  • 1 kg Beef bones
  • 1 L Beef stock
  • 2 Chopped carrots
  • 1 Diced onions
  • 3 tbsp Tomato paste
  • 3 Bay leaves
  • 3 Sprigs of thyme
  • 3 Rosemary sprigs
  • 1 tbsp Meat seasoning own production
  • 600 ml Dry red wine
  • 1 tbsp Butter
  • 1 some Whole wheat flour
  • 1 pinch Black pepper from the mill
  • 1 pinch Sea salt from the mill
  • 2 Garlic clove crushed

Instructions
 

  • 1st marinade: Mix all ingredients of the marinade together well. Put the meat in a freezer bag, add the marinade and vacuum the bag. Marinate the boiled beef for 3 days.
  • Drain the marinated meat. Preheat the electric oven with the mold set to 80 degrees.
  • Fry the boiled beef all around in a little olive oil. Then put it in the middle of the oven (in the preheated pan) and let it cook to the desired core temperature. This takes up to 6 hours, depending on the thickness and the searing time.
  • As you can see in the pictures, the boiled beef is barely done, but still juicy. We had guests who didn't eat "pink" meat (as I prefer).
  • Brown sauce: Roast the bones sharply. Add vegetables and tomato paste and roast. Add half of the red wine and let it boil down, adding a little of the wine again and again when it starts to roast, repeat 3-4 times.
  • Dust with a little wholemeal flour and pour on the beef stock. Let the sauce simmer for about 3 hours, skimming off the fat and foam every now and then.
  • 20 minutes before the end of the boil, the mashed garlic, the meat seasoning and the herbs are added to the sauce and everything together is left to steep for about 20 minutes.
  • Then sift through the sauce and season to taste.
  • Cut the meat into slices and serve on a preheated platter. We had boiled potatoes and red cabbage with it. The sauce was served in a separate bowl.

Nutrition

Serving: 100gCalories: 137kcalCarbohydrates: 2gProtein: 7.8gFat: 9.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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