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🍽️ Tender Braised Beef with Vegetables

1006 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg flat beef shoulder
• salt
• 4 tbsp oil
• 1 tbsp powdered sugar
• 1 tbsp tomato paste
• 0.5 l red wine
• 1 l chicken broth
• 400 ml beef stock
• 500 g shallots
• 300 g celeriac
• 1 pressed garlic clove
• 8 juniper berries
• 0.5 cinnamon stick
• 0.5 tsp allspice berries
• 1 bay leaf
• 2 tsp cornstarch
• pepper from the mill

Instructions

1. 1. Season the meat generously with salt.
2. 2. Preheat the oven to 160 degrees Celsius.
3. 3. Heat 2 tablespoons of oil in a casserole dish or Dutch oven.
4. 4. Sear the meat on all sides for 10 minutes until browned.
5. 5. Remove the meat from the pot and set it aside.
6. 6. Toast the sugar and tomato paste in the remaining fat.
7. 7. Add the wine in two batches and let it reduce.
8. 8. Return the meat, broth, and stock to the pot.
9. 9. Cover the pot and place it on the lowest rack.
10. 10. Cook the meat in the oven for 2 hours.
11. 11. Turn the meat halfway through the cooking time.
12. 12. Wash and clean the celery and shallots.
13. 13. Cut the vegetables into small cubes.
14. 14. Heat the remaining oil in a separate frying pan.
15. 15. Sauté the vegetables briefly over high heat.
16. 16. Add the sautéed vegetables to the meat in the pot.
17. 17. Let everything cook in the oven for another hour.
18. 18. Remove the meat from the pot and set it aside.
19. 19. Strain the sauce through a fine sieve.
20. 20. Season the sauce with spices and garlic.
21. 21. Let the sauce simmer for 5 minutes.
22. 22. Strain the sauce through the sieve again.
23. 23. Thicken the sauce with starch.
24. 24. Slice the meat.
25. 25. Salt and pepper the meat to taste.
26. 26. Garnish the meat with the vegetables.

Nutrition per serving

• kcal: 1006
• Protein: 96 g · Fett/Fat: 53 g · Carbs: 19 g