John Myers
Contents
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Ingredients
- 1,5 kg Beef
- 3 Pc. Medium carrot
- 1 Pc. Fresh celery
- 1 Pc Fresh leek
- 2 Pc. Fresh onion
- 750 ml Red wine medium quality wine
- 100 g Tomato paste
- 1 tbsp Honey
- 60 g Diced butter
- Salt
- Water
Instructions
- Peel, clean and finely dice celery, carrots, onions and leek
- Let the oil get hot in a tall saucepan and sear the meat on all sides. Then take out the meat.
- Now sauté the onions and celery in the hot fat. Then add the tomato paste and roast briefly. Then add the remaining ingredients.
- Now put the meat back in the pot and then deglaze everything with red wine. I used a Cabernet Sauvignon for it. Add a dash of water and cook for 1.5 hours on medium heat. Turn the meat well so that the red wine can add color and taste to the meat.
- When the meat is ready, take it out and cut it into slices. Then whisk the sauce through with a blender so that the vegetables give the sauce a creamy consistency.
- Put the sauce on top of the butter flakes. I.e. throw the cold butter flakes from the fridge into the hot sauce and whisk them well with a whisk. The strong taste of the wine is now broken and refined by the butter.
- Then add the honey, salt and possibly a little tomato paste to taste. Then put the slices back into the sauce and let them rest a little longer. Meat becomes a little more tender because of that I have the feeling.
- We have either bread dumplings or spaetzle, and a fine red cabbage. I'll say ... Enjoy your meal.
Nutrition
Serving: 100gCalories: 110kcalCarbohydrates: 1.8gProtein: 13.4gFat: 3.5g
