Marinated lemon ragout made from beef, goat or lamb

Ingredients for 4 servings:

• 1 kg beef, or lamb, or goat meat
• 6 tbsp olive oil
• 1 large lemon(s)
• 1 tbsp white wine vinegar
• 5 sage leaves
• 1 tbsp thyme leaves
• 18 juniper berries
• 2 large garlic cloves
• 1 tsp salt
• ½ tsp black pepper, freshly ground
• 125 ml dry white wine

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 4 hours 30 minutes

easy to make and yet refined in taste

Finely chop the sage and thyme leaves. If you’re using dried thyme, 1 teaspoon is sufficient, and I recommend grinding it in a mortar. Crush the juniper berries in a mortar. Finely chop the garlic cloves and crush them with the salt. Squeeze the lemon. Mix the lemon juice with the vinegar, olive oil, pepper, garlic, juniper berries, sage, and thyme to make a marinade. Rinse the meat with cold water and pat dry thoroughly. Cut into ragout pieces, place them in the marinade, and turn them over. Let the meat marinate in the refrigerator for at least 3 hours, turning occasionally. You can easily let the meat marinate overnight. The longer you let it marinate, the better the lemon flavor will come through. Place the meat and the marinade in a casserole dish or other heatproof container. Preheat the oven to 180°C (160°C for fan-assisted cooking). Place the dish in the oven, covered with a lid or aluminum foil, and braise for about 45 minutes. Then add the white wine and continue braising uncovered in the oven until the meat is browned. Serve with rice and vegetables, or potatoes and raw vegetables (carrots, beets, etc.).