🍽️ Tender Braised Beef with Colorful Vegetables

Name: Tender Braised Beef with Colorful Vegetables
Total time: 205 min
Yield: 4 servings
Ingredients: 1 kg beef (from the round); 1 l beef broth; 0.5 l white wine vinegar; 1 bay leaf; 2 cloves; 5 juniper berries; 8 peppercorns; 1 bunch soup vegetables; 2 tbsp oil; 500 g potatoes; 4 carrots; 250 g broccoli; 2 tbsp butter; 1 bunch parsley; salt; pepper

694 kcal · 205 min · 4 servings

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Ingredients

1 kg beef (from the round)
1 l beef broth
0.5 l white wine vinegar
1 bay leaf
2 cloves
5 juniper berries
8 peppercorns
1 bunch soup vegetables
2 tbsp oil
500 g potatoes
4 carrots
250 g broccoli
2 tbsp butter
1 bunch parsley
salt
pepper

Instructions

1. Rinse the piece of meat under running water.
2. Pat the meat completely dry with a kitchen towel.
3. Bring the beef broth, vinegar, herbs, and spices to a boil in a pot.
4. Add the chopped soup vegetables to the boiling liquid.
5. Set the marinade aside until it has cooled down completely.
6. Place the dry meat into the cold marinade.
7. Let the meat marinate in the mixture for two days.
8. Remove the meat from the marinade after two days.
9. Pat the meat dry again with a kitchen towel.
10. Rub the meat generously with salt and pepper.
11. Heat oil in a large casserole dish.
12. Sear the meat on all sides over high heat.
13. Add the soup vegetables and half of the marinade to the meat.
14. Close the lid of the casserole dish.
15. Preheat the oven to 160 degrees Celsius with top and bottom heat.
16. Braise the meat in the oven for two and a half to three hours.
17. Turn the meat occasionally during the cooking time.
18. Peel the potatoes and wash them.
19. Halve the potatoes.
20. Boil the potatoes in plenty of salted water for about 25 minutes.
21. Drain the potatoes and let them drip dry.
22. Peel the carrots and wash them.
23. Slice the carrots diagonally.
24. Divide the broccoli into small florets.
25. Blanch the carrots and broccoli in boiling salted water for about 6 minutes.
26. Drain the vegetables.
27. Shock the vegetables with cold water.
28. Let the vegetables drip dry well.
29. Heat two tablespoons of butter in a pan.
30. Toss the vegetables in the hot butter.
31. Wash the parsley leaves.
32. Chop the parsley roughly.
33. Remove the beef roast from the casserole dish.
34. Strain the sauce through a fine sieve.
35. Slice the meat.
36. Arrange the meat on the plates.
37. Pour the seasoned sauce over the meat.
38. Serve the meat together with the vegetables and potatoes.
39. Sprinkle the finished dish with the chopped parsley.

Nutrition per serving

kcal: 694
Protein: 58 g · Fett/Fat: 34 g · Carbs: 35 g