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Ox Shreds from Tyrolean Alpine Cattle

5 from 4 votes
Total Time 5 hours 45 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 263 kcal

Ingredients
 

  • 400 g Beef
  • 2 Garlic cloves
  • 150 ml Olive oil
  • 8 Potatoes big
  • 3 Rosemary sprigs
  • 1 pinch Rosemary salt
  • 250 g Sour cream
  • 250 g Yogurt
  • 1 pinch Salt
  • 1 pinch Pepper
  • 0,5 bunch Chives

Instructions
 

  • Cut the meat into thin slices. Peel and squeeze the garlic and mix in a bowl with olive oil. Then spread the olive oil-garlic marinade on the meat slices and let it steep for 2-3 hours.
  • Now wash the potatoes and then quarter them - do not peel them. Put the sliced ​​potatoes with olive oil and rosemary in a bowl, mix well and let steep again for 1-2 hours.
  • Now bake the potatoes in the oven and with hot air at 200 ° C for about 50-60 minutes until they are nice and crispy. In between turn the potatoes and season with the rosemary salt.
  • Mix the sour cream and yoghurt together, season with a little salt and pepper and stir vigorously. Put the finished dip in a bowl and put some chopped chives on top.
  • It is best to fry the meat slices in two pans at the same time. Arrange the finished meat and the rosemary potatoes with the sour cream dip on the plates.

Nutrition

Serving: 100gCalories: 263kcalCarbohydrates: 1.8gProtein: 9.4gFat: 24.5g
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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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