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🍽️ Tender Beef with Black Salsify

540 kcal · 30 min · 4 servings

Ingredients

• 800 g Beef (neck or leg)
• 2 Onions
• 3 Carrots
• 4 tbsp Sunflower oil
• Salt
• Pepper (from the mill)
• 1 tsp sweet paprika powder
• 1 l Beef broth
• 2 tbsp Lemon juice
• 800 g Scorzonera
• 1 Red onion
• 2 tbsp Butter
• Nutmeg (freshly grated)
• 1 tsp Pernod
• flat-leaf Parsley (for garnish)

Instructions

1. 1. Rinse the beef under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat into small cubes.
4. 4. Peel the onions and the carrots.
5. 5. Dice the onions and the carrots finely.
6. 6. Heat the sunflower oil in a large pot.
7. 7. Sear the meat on all sides until brown.
8. 8. Season the meat with salt, pepper, and paprika powder.
9. 9. Add the diced onions and carrots to the pot.
10. 10. Deglaze the mixture with the beef broth.
11. 11. Simmer the dish on low heat with the lid closed for about 90 minutes.
12. 12. Fill a bowl with cold water and lemon juice.
13. 13. Rinse the black salsify under running water.
14. 14. Peel the black salsify.
15. 15. Cut the black salsify into batons.
16. 16. Place the black salsify immediately into the lemon water to prevent browning.
17. 17. Bring a pot of salted water to a boil.
18. 18. Add the drained black salsify to the boiling water for about 3 minutes (blanching = cooking briefly in boiling water).
19. 19. Drain the black salsify.
20. 20. Shock the black salsify immediately in ice water.
21. 21. Peel the red onion.
22. 22. Slice the red onion into rings.
23. 23. Melt the butter in a pot once the meat is tender.
24. 24. Drain the black salsify in a colander.
25. 25. Toss the black salsify together with the onion rings in the hot butter.
26. 26. Season the black salsify with salt, nutmeg, and Pernod.
27. 27. Plate the beef ragout and the black salsify.
28. 28. Garnish the dish with flat-leaf parsley.
29. 29. Serve the dish.

Nutrition per serving

• kcal: 540
• Protein: 44 g · Fett/Fat: 35 g · Carbs: 12 g