Provençal braised meat

Ingredients for 6 servings:

• 1 kg beef, for goulash (e.g. from the leg or veal)
• 400 g onion(s)
• 3 cloves garlic
• Salt
• Pepper, from the mill
• 4 tbsp olive oil
• 200 ml wine, rosé wine from Provence
• 80 ml freshly squeezed orange juice (1 orange)
• 250 ml beef stock
• 2 pieces of orange peel, untreated (approx. 3 cm each)
• 1 sprig(s) rosemary
• 2 sprigs of thyme
• 250 g bell pepper(s), red, yellow and green
• 1 tsp herbs of Provence (rosemary, basil, savory, marjoram, oregano, thyme, lavender blossom, anise)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

hearty and spicy braised dish that can also be easily stored in advance

Cut the meat into roughly 3 cm cubes. Peel the onions and garlic cloves and dice both into small cubes. Season the meat with salt and freshly ground pepper. Heat the oil in a suitably sized roasting pan and brown the meat in batches. Remove and set aside. Brown the diced onions and garlic in the remaining frying fat. Return the meat. Deglaze with the wine, pour in the orange juice and beef stock, and bring to a boil. Reduce the heat, add the orange zest and herbs. Simmer for 1 hour, then season to taste. Halve the peppers, remove the seeds, white membranes, and stem ends. Wash the pepper halves inside and out, then cut into roughly 1.5 cm cubes. Mix into the meat. Done. A delicious braised dish that may be a bit more time-consuming, but it’s worth the effort, especially if you use up more and preserve the rest in jars. Then make sure the meat is thoroughly cooked! Canning has the advantage over deep-freezing that the meal is ready to eat immediately: no long, gentle thawing, simply open the jar and heat briefly in a pot. Also, the large amount of onions in the dish makes it difficult to freeze. Canning in a canning machine: Fill prepared, clean canning jars with the braised meat, filling it no more than 3 cm below the rim. Seal the jars with a canning ring, glass lid, and preserving clips. Boil in a 100°C water bath for 90 minutes. This recipe yields 4-5 580 ml jars.