Meat: Beef Leg Slices – Braised with Lots of Vegetables

5 from 2 votes
Total Time 4 hrs 20 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 319 kcal


  • 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


  • 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.


Serving: 100gCalories: 319kcalCarbohydrates: 8.4gProtein: 1.4gFat: 28.2g
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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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