John Myers
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Munich Onion Meat
The perfect munich onion meat recipe with a picture and simple step-by-step instructions.
For the onion and leek strips:
- 1 Carrot
- 120 g Celery root
- 1 Kg Flat beef shoulder
- 2 tbsp Flour
- 1,5 tbsp Oil
- 1 tsp Powdered sugar
- 1 tbsp Tomato paste
- 2 tbsp Port wine
- 350 ml Strong red wine
- 1 l Chicken broth
- 1 tsp Food starch
- 0,5 tsp Allspice grains
- 0,5 tsp Black peppercorns
- 40 g Cold butter
- Chili salt
- 1,5 Onion
- 0,5 pole Leek – the light green of it
- 1 tbsp Butter
- 50 ml Chicken broth
- Ground caraway seeds
- Freshly grated nutmeg
- Some marjoram
- Chili salt
Celery puree as a side dish:
- 350 g Celery root
- 1 size Potato
- 100 ml Vegetable broth
- 60 g Cream
- 20 g Cold butter
- Freshly grated nutmeg
- Chili salt
Preparation of meat / sauce:
- Preheat the oven to 120 degrees. Clean, peel and cut the onions, carrots and celery into large cubes. Cut out the parchment paper the size of the later ovenproof pan or roaster. Cut a € 2 hole in the middle so that the steam can escape during the cooking process.
- Cut the beef shoulder into 4 slices, turn in the flour and fry well on both sides in a pan with 1 tablespoon of oil over medium heat. Take out, keep.
- Put the rest of the oil in the pan and fry the onions in it first. Then add the carrots and celery, sprinkle with powdered sugar and let everything caramelize a little. Stir in the tomato paste, toast briefly, deglaze with the port wine and simmer. Then gradually pour in the wine (in 3 portions) and let it simmer again and again. Then pour in all of the broth, bring to the boil again and stir the cornstarch, stirred with a little cold water, into the sauce until it is slightly creamy.
- Now transfer everything to a smaller roasting pan or an ovenproof pan, put the beef slices in it and cover the container with a suitable cut-out baking paper (see above) and simmer everything in the oven on the lowest rack for about 3 hours until soft.
Celery puree:
- Peel the celery and potatoes, cut into large cubes and cook covered in the stock for approx. 20 minutes. When everything is soft, take it out, put it in a bowl and puree with the cream with a hand blender. Finally fold in the cold butter and season everything with nutmeg and chilli salt.
Onion and leek strips:
- Peel the onion and cut into thin strips. Clean and wash the leek and cut into strips. First sauté the onions briefly in butter, deglaze with the broth and cook covered for approx. 4 – 5 minutes. Then add the leek and steam everything again for approx. 2 minutes. Then season the leek vegetables with nutmeg, marjoram, caraway seeds and chilli salt.
Completion:
- Remove the meat slices from the roaster / pan. Pour the sauce through a sieve and “squeeze out” the vegetables. Catch the hot sauce in a saucepan, stir in cold butter, season with chilli salt and briefly put the meat in the sauce again.
- Place the meat slices with the sauce on a preheated plate. Place the onion and leek vegetables on top and the celery puree next to it. We had glazed carrots as an additional side dish.
- With the delicious red wine, which was also used for cooking ………. enjoy your meal.
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