John Myers
Meat: Beef Leg Slices – Braised with Lots of Vegetables
The perfect meat: beef leg slices – braised with lots of vegetables recipe with a picture and simple step-by-step instructions.
- 2 piece Beef leg slices, medium size
- 1 tablespoon Dried rosemary
- 1 tablespoon Sage dried
- 1 tablespoon Red peppercorns
- 1 teaspoon Black pepper from the mill
- 1 teaspoon Salt
- 5 tablespoon Extra virgin olive oil
- 2 piece Carrots
- 1 piece Fennel fresh
- 0,5 pole Leek
- 1 piece Red peppers
- 1 piece Onion, great
- 1 piece White cabbage
- 0,5 piece Chinese cabbage fresh
- 2 piece Fresh tomatoes
- 6 piece Mushrooms brown, fresh
- 250 ml Red wine
- 250 ml Water
- Oil for frying
- 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.
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