Winterlicher Schmortopf

150 mins
Serves 4
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Directions

  1. 1Cut the vegetables.
  2. 2Cut the vegetables.
  3. 3Cut the vegetables.
  4. 4Add clarified butter to a pot.
  5. 5Add clarified butter to a pot.
  6. 6Add clarified butter to a pot.
  7. 7Season the beef with salt, sear it on all sides, and then remove it from the pot.
  8. 8Season the beef with salt, sear it on all sides, and then remove it from the pot.
  9. 9Season the beef with salt, sear it on all sides, and then remove it from the pot.
  10. 10Fry the onions until glassy.
  11. 11Fry the onions until glassy.
  12. 12Fry the onions until glassy.
  13. 13Add tomato paste.
  14. 14Add tomato paste.
  15. 15Add tomato paste.
  16. 16Deglaze with red wine and scrape off the fond from the bottom of the pot.
  17. 17Deglaze with red wine and scrape off the fond from the bottom of the pot.
  18. 18Deglaze with red wine and scrape off the fond from the bottom of the pot.
  19. 19Fill with beef stock.
  20. 20Fill with beef stock.
  21. 21Fill with beef stock.
  22. 22Add spices like thyme, bay leaves, noble sweet paprika, and smoked paprika powder.
  23. 23Add spices like thyme, bay leaves, noble sweet paprika, and smoked paprika powder.
  24. 24Add spices like thyme, bay leaves, noble sweet paprika, and smoked paprika powder.
  25. 25Return the meat to the pot.
  26. 26Return the meat to the pot.
  27. 27Return the meat to the pot.
  28. 28Put the lid on and simmer for an hour on a medium level.
  29. 29Put the lid on and simmer for an hour on a medium level.
  30. 30Put the lid on and simmer for an hour on a medium level.
  31. 31Add the triplets (potatoes) and carrots.
  32. 32Add the triplets (potatoes) and carrots.
  33. 33Add the triplets (potatoes) and carrots.
  34. 34Cook for another hour and a half.
  35. 35Cook for another hour and a half.
  36. 36Cook for another hour and a half.
  37. 37Thicken the sauce slightly with stirred cornstarch.
  38. 38Thicken the sauce slightly with stirred cornstarch.
  39. 39Thicken the sauce slightly with stirred cornstarch.
  40. 40Remove the bay leaves.
  41. 41Remove the bay leaves.
  42. 42Remove the bay leaves.
  43. 43Add a little chopped parsley.
  44. 44Add a little chopped parsley.
  45. 45Add a little chopped parsley.
  46. 46Serve the casserole.
  47. 47Serve the casserole.
  48. 48Serve the casserole.

Ingredients

  • 1 kg beef for braising (high rib or shoulder)
  • 1 kg beef for braising (high rib or shoulder)
  • 1 kg beef for braising (high rib or shoulder)
  • 1 EL clarified butter
  • 1 EL clarified butter
  • 1 EL clarified butter
  • 4 onions
  • 4 onions
  • 4 onions
  • 2 EL tomato paste
  • 2 EL tomato paste
  • 2 EL tomato paste
  • 2 TL thyme
  • 2 TL thyme
  • 2 TL thyme
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 250 ml red wine
  • 250 ml red wine
  • 250 ml red wine
  • 900 ml beef stock
  • 900 ml beef stock
  • 900 ml beef stock
  • 2 TL paprika, noble sweet
  • 2 TL paprika, noble sweet
  • 2 TL paprika, noble sweet
  • 1 TL paprika, smoked
  • 1 TL paprika, smoked
  • 1 TL paprika, smoked
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 4 carrots
  • 4 carrots
  • 4 carrots
  • 700 kg potatoes (triplets)
  • 700 kg potatoes (triplets)
  • 700 kg potatoes (triplets)
  • cornstarch
  • cornstarch
  • cornstarch
  • 1 -2 EL chopped parsley
  • 1 -2 EL chopped parsley
  • 1 -2 EL chopped parsley

Equipment

pot

Tips

  • You can omit the red wine.