Cut the meat into large cubes. Roughly dice the celery, carrots and onions (approx. 1 cm). When it comes to onions, it is important that they have the same volume as the meat, they dissolve completely when braised and make the sauce nice and creamy.

Fry the meat in portions in a pan, take it out again and again and loosen the roast set with butter and deglaze a little wine. Save the juice and add it to the saucepan afterwards. It is important to sear the meat in portions (in our case "wrong fillet") and it should have a high collagen content (alternatively, e.g. calf, shoulder or mayor's piece). Long braising makes it really crumbly.

Fry the root vegetables in clarified butter or oil in a large saucepan until they have turned color, add tomato paste and paprika powder. Gradually add the port wine and let it boil down again and again.

Now add the onions and the meat, fill everything up with the stock and the remaining spices and let it stew for at least 3 hours on a low heat (it should only bubble slightly, not boil), without the lid!

After about 2 hours you can add some marjoram and lemon peel. This goes well with potatoes, pasta or, like here, homemade spaetzle! To test, take out a piece of meat and check for consistency. Good Appetite!