Viennese marjoram meat for the Crock Pot

Ingredients for 4 servings:

• 1 kg beef (lean rump, false fillet)
• 4 onions
• 750 ml beef broth
• 250 ml beef stock
• 1 tbsp apple cider vinegar
• 1 tbsp marjoram
• 1 tbsp herbs de Provence
• 1 tbsp mustard, hot
• 1 tsp horseradish, hot
• Salt
• pepper
• garlic powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 4 hours 50 minutes

gently cooked in a slow cooker

Be sure to use beef for braising: lean rump, shoulder, rump, or ham. It should be slightly marbled. Clean the meat, remove the tendons, and cut into large cubes. Place in the crock pot. Peel the onions, slice them into rings, and add them. Pour in the broth and stock. I always have canned goods on hand for this purpose; you can also use granulated beef, but of course, homemade tastes better. Season with vinegar, marjoram, herbs, salt, pepper, mustard, horseradish, and garlic powder; stir thoroughly. Turn the heat on “high.” I cooked it for 4.5 hours, and it was tender as butter. Serve with noodles, rice, or spaetzle, and a green salad.