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Roast ox

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Ingredients for 4 servings:

  • 1 roast ox, approx. 1/2 kg
  • 2 garlic cloves
  • 3 carrots
  • 3 juniper berries
  • 2 bay leaves
  • ½ liter red wine
  • some herbs (rosemary, basil, parsley, thyme, whatever is available)
  • 1 spring onion(s)
  • some broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 20 minutes

Finely chop the carrots and spring onions. Sear the meat briefly and sharply on all sides. Then deglaze with red wine and simmer briefly. Add the remaining ingredients and a little broth to the pot, then braise for about 3-4 hours, stirring frequently. Remove the roast and carrots from the pot, strain the sauce through a sieve, return it to the pot, and thicken with potato starch, if desired. Serve on a plate with rice or noodles.

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Written by John Myers

Professional Chef with 29 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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