Mayor's pieces

Ingredients for 4 servings:

• 1 kg beef (burger cut)
• ¾ liter red wine (dry)
• 1 tbsp Balsamic vinegar, rosso
• 1 bay leaf
• 3 grains of allspice
• 5 juniper berries
• 10 peppercorns
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 tbsp clarified butter
• ¼ celeriac
• 3 m.-sized carrot(s)
• 3 m.-sized potatoes
• 3 m.-sized onion(s)
• 3 cloves garlic
• 1 can of chopped tomatoes (450 ml)
• 400 ml beef stock
• n. B. Salt
• n. B. Pepper, from the mill
• 2 cl cognac

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

from beef

Cut the meat into pieces approximately 4x5cm in size. Place in a container (with a lid) and pour over the red wine and vinegar. Add the bay leaves, allspice, juniper berries, peppercorns, rosemary, and thyme sprigs. The meat pieces should be covered with the wine. Refrigerate for at least one day! Remove the meat from the marinade, drain, and dry with kitchen paper. Roughly chop the celery, carrots, and onions, and chop the garlic. Meanwhile, preheat the oven to 180°C. Heat the clarified butter in an ovenproof casserole dish. Brown the meat pieces in batches. Remove the meat from the pot. Sauté the celery, carrots, potatoes, onions, and garlic in the remaining fat until the onions are slightly translucent. Add the tomatoes and bring to a boil briefly. Gradually deglaze the mixture with the red wine marinade (with spices and sprigs). Pour in the stock and simmer briefly. Add the meat. Place everything in a covered casserole dish in the preheated oven. After a quarter of an hour, reduce the temperature to 130°C. Let the dish simmer for another 3 hours. Carefully remove the meat pieces and keep warm. Puree the vegetables and sauce through a fine sieve or a food processor until a nice, creamy sauce forms. Season with salt and pepper, if desired. Fragrance the sauce with the cognac. Return the meat to the sauce and heat briefly. In Bavaria, the mayor gets potato or bread dumplings with this!