Directions
- 1Cut the vegetables.
- 2Add clarified butter to a pot.
- 3Season the beef with salt, sear it on all sides, and then remove it from the pot.
- 4Fry the onions until glassy.
- 5Add tomato paste.
- 6Deglaze with red wine and scrape off the fond from the bottom of the pot.
- 7Fill with beef stock.
- 8Add spices like thyme, bay leaves, noble sweet paprika, and smoked paprika powder.
- 9Return the meat to the pot.
- 10Put the lid on and simmer for an hour on a medium level.
- 11Add the triplets (potatoes) and carrots.
- 12Cook for another hour and a half.
- 13Thicken the sauce slightly with stirred cornstarch.
- 14Remove the bay leaves.
- 15Add a little chopped parsley.
- 16Serve the casserole.
Ingredients
- 1 kg beef for braising (high rib or shoulder)
- 1 EL clarified butter
- 4 onions
- 2 EL tomato paste
- 2 TL thyme
- 3 bay leaves
- 250 ml red wine
- 900 ml beef stock
- 2 TL paprika, noble sweet
- 1 TL paprika, smoked
- salt
- pepper
- 4 carrots
- 700 kg potatoes (triplets)
- cornstarch
- 1 -2 EL chopped parsley
Equipment
pot
Tips
- You can omit the red wine.
Related recipes
Chickpea Bratwurst
German · Dinner
Hackfleisch Käse Lauch Lasagne
German · Dinner
Flammkuchen Kartoffeln
German · Dinner
Cremige Erdnuss-Udonnudeln mit Gemüse
German · Dinner
Pilz Ragout
German · Dinner1h
German Meat Patties
German · Dinner35m
Veganes Mongolian Beef
German · Dinner20m
VEGANE BBQ GRILLFACKELN
German · Dinner
Veganes Wunder
German · Dinner20m
Vegane Hackbällchen aus braunen Linsen
German · Dinner
Veganer Schweinsbraten
German · Dinner5h 40m
Vegane Fleischpflanzerl
German · Dinner