Description
Delicious juicy and sooo flavorful meat with sweet and sour sauce.
Ingredients
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Beef
1 kg
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Carrots
2 piece
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Onion
2 piece
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Bay leaf
10 piece
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Carnation
7 piece
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Rosemary
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Parsley
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Dry red wine
3 cup
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Garlic
3 tooth
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Salt
-
Black pepper
-
Potato starch
1 Tbsp
Cooking
Since evening to pickle meat. To do this: one carrot and one onion cut into big pieces. Chop the parsley finely and smash the Bay leaves (5 leaves). Put into a saucepan a piece of meat (I had bacon fat), onions, carrots, parsley, Bay leaf, 4 cloves Bud, rosemary, all pour the wine and leave overnight in the fridge (for at least 12 hours and preferably 18 hours).
To get the meat, dry with paper towel or cloth. Sear on all sides in heated skillet with a little olive (can be sunflower, but odourless) oil. Well season with salt and pepper.
Strain the marinade, vegetables and spices to throw.
Peel onion and lard and Bay leaf, 5 buds cloves, cut in half. Carrots peel, cut in half horizontally, then cut into long strips.
Put in the frying pan to the meat, the carrots, onion, garlic (peeled), fresh herbs, pour 2 cups of strained marinade. The pan cover.
Cook in a preheated 200C oven for 2 hours (more if you like heavily roasted meat), occasionally basting the top with marinade from the pan. If all the liquid has evaporated, add the marinade.
The resulting during cooking of the meat sauce, drain, and sauté to evaporate to 250 ml. In 50 ml of warm water to dissolve starch (1 tbsp) and add to sauce, let simmer until the sauce thickens.
Meat garnish with carrots, which were braised meat and sprigs of dill, to serve with the sweet and sour sauce. Bon appetit!
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