John Myers
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Tenderly Braised Beef Leg Slices from Roman Pot
The perfect tenderly braised beef leg slices from roman pot recipe with a picture and simple step-by-step instructions.
Vegetables:
- 3 Carrots
- 1 pole Leek
- 1 Kohlrabi
- 5 Potatoes
- 1 Handful Cherry tomatoes
- 1 Onion
- Garlic pepper, herbal salt
Leg discs:
- 3 smaller ones Beef leg slices
- Garlic pepper
- Black pepper from the mill
- Fleur de Sel sea salt
To cast on:
- 200 ml Vegetable broth
- Garlic pepper
- Fleur de Sel sea salt
To top:
- Sour cream 10% fat
- Oil
Vegetables:
- Peel and roughly chop the potatoes, kohlrabi and potatoes. Cut the leek into rings and wash with the cherry tomatoes. Peel and roughly cut the onion. Season everything with garip pepper and herbal salt!
- Soak the Roman pot for about 20 minutes !!!!!! Then pour in prepared vegetables.
Flesh:
- Season the leg slices vigorously with garlic pepper, pepper and salt. Heat the oil in a pan and sear the leg slices on both sides! Place the leg slices on the vegetables in the Römertopf.
- Put the vegetable stock in the hot pan with the gravy, bring to the boil briefly and add the garip pepper and salt. Pour into the Roman pot. Lid on it!
- Römertopf in the COLD !!!! Place the oven on a wire rack at the very bottom! Set the oven to 220 degrees and stew for 2 hours!
- After 2 hours, distribute everything on plates and top with sour cream!
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