John Myers
Contents
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Ingredients
- 2 Beef leg slices, medium size
- 1 tbsp Dried rosemary
- 1 tbsp Sage dried
- 1 tbsp Red peppercorns
- 1 tsp Black pepper from the mill
- 1 tsp Salt
- 5 tbsp Extra virgin olive oil
- 2 Carrots
- 1 Fennel fresh
- 0,5 Leek
- 1 Red peppers
- 1 Onion, great
- 1 White cabbage
- 0,5 Chinese cabbage fresh
- 2 Fresh tomatoes
- 6 Mushrooms brown, fresh
- 250 ml Red wine
- 250 ml Water
- Oil for frying
Instructions
- Clean the leg slices and cut into the outer skin with a sharp knife so that the meat does not bulge when seared.
- Grind rosemary, sage, peppercorns, salt and pepper in a mortar. Mix with olive oil and coat the leg slices with this marinade.
- Heat the oil in a pan and sear the leg slices on both sides.
- Peel the onion and carrots and cut into large pieces, clean the fennel, remove the "innards" from the peppers and cut everything together with the leek into large strips.
- Put coarsely chopped onions, carrots, fennel, leek and bell pepper in a roasting pan and place the seared leg slices on top.
- Dissolve the remaining marinade in a mortar with a little water and add to the vegetables. Deglaze the meat stock with wine and a little water and pour it onto the vegetables as well.
- Put the lid on and let it stew at 140 degrees for about three hours.
- Coarsely grate white cabbage and Chinese cabbage and add to the meat after three hours. Cover again and roast in the oven for another half an hour.
- Remove the stem from the tomatoes and clean the mushrooms. Quarter everything and add after half an hour. Place in the oven for the last time for 30 minutes.
- Remove the leg slices, detach them from the bone and portion them.
- Season the vegetables - onions, leeks and fennel are overcooked - with salt and pepper and serve together with the meat on preheated plates.
- Tip 12: The next day I made a soup out of the remaining vegetables. Then there were only three small boiled potatoes.
Nutrition
Serving: 100gCalories: 319kcalCarbohydrates: 8.4gProtein: 1.4gFat: 28.2g
