Description
In Germany, a very popular "Sunday meals" that are prepared on a large number of persons and guests. This is one of those "Sunday recipes"... I'm sorry to pour unfinished on holidays wine, so it accumulates in a secluded place, and then I find a use for it in the kitchen.
Ingredients
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Beef
1500 g
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Carrots
2 piece
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The Apium graveolens Dulce
1 piece
-
Onion
2 piece
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Leeks
1 piece
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Tomato paste
2 Tbsp
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Vegetable oil
4 Tbsp
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Spices
-
Dry red wine
0.5 l
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Broth
0.8 l
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Bay leaf
3 piece
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Carnation
3 piece
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Black pepper
10 piece
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Fennel
0.5 piece
Cooking
Products
Beef well with salt and pepper
Good sear on all sides in vegetable oil
At this time, to peel the vegetables
Chop them in large cubes
Remove the shanks from the pan and gently stew where vegetables
Add the tomato paste (sautéed tomatoes)
Add the wine, stew the vegetables in wine for 5-6 minutes
Add the broth, Bay leaf and..
Pepper, cloves, stew a few more minutes.
Place the meat in jarovnice and pour wine and vegetable bouillon mix
Bake in a preheated 180°C oven for about 1.5 hours. Because I didn't have deep utyatnitsu that the meat is drowned in sauce, I used the following steps: every half hour, turning the meat in the sauce the other side. The first 1 hour and 20 minutes I covered with aluminum foil. In the last 10-15 minutes remove foil and give the meat to brown.
Then I cut and poured the sauce mixture of vegetables, left to soak off the oven
Bon appetit!!!
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