Meat: Braised Slice of Beef Leg

Season the beef leg slices with salt, pepper and baharat and then lightly flour them. Cut the onions, carrots, leeks and celery into small cubes; Finely chop the garlic and ginger. Preheat the oven to 150 ° C top / bottom heat.

Heat 2 tablespoons of oil in a roasting pan and fry the leg slices vigorously on both sides, remove from the roasting pan, add the remaining oil to the roasting pan and fry the chopped vegetables with garlic and ginger for about 3 minutes. Add the tomato and paprika pulp, fry briefly, then sprinkle the sugar over it and let it caramelize briefly.

Then deglaze with the red wine. When this is reduced, pour in the currant juice and also reduce a little, then pour on the beef stock. Sprinkle some harissa on top; Add the star lanzis, cardamom pods and the rosemary sprigs. Put the lid on and put it in the oven. Stew for one hour at 150 ° C, then approx. 2 to 2.5 hours at 125 ° C. Turn off the oven and let it draw a little more. The meat is tender as butter and melts on the tongue.

Unfortunately, I only took one photo before the meat got into the tube because when it was done my friends pounced on it and I didn't have a chance to take a picture - maybe next time.