Braised beef with garlic and vegetables

Ingredients for Braised beef with garlic and vegetables

Instructions for Braised beef with garlic and vegetables

To prepare the Braised beef with garlic and vegetables recipe, please follow these instructions:

Braising the beef tenderloin: Stir the beef tenderloin with a straw cord and brown it in a pan with a little butter and oil. Pour the fat off. Season with salt and pepper. Then add the red wine and then the 2 dl. water.

Make a spice pad by adding thyme, bay leaves and crushed juniper in a coffee filter. Close the filter with a little cotton straw and put it into the pan. Then the meat smashes approx. 2 hours under cover. Flip it regularly.

After an hour of time, the whole crumbled garlic clove comes into the pot where they stay until the dish is simmered. The cloves become moored in the sauce and are later served up to court

Make rosemary and peppers: When the dough is about to finish, rinse the cabbage and make it. Possibly. Ugly leaves are peeled off. Rinse and clean the peppers and cut them into the tern of about 3x3 cm. Season the pepper in olive oil, add sprouts, 2 dl. Water, salt and pepper. Allow the cook to cook for 6-8 minutes

Cooking the sauce: When the beef tenderloin is tender and finished, take it and the garlic cloves up. The spices are discarded. The clouds from the ladder can be leveled with a little maizena. Maizena is stirred in a little cold water, stirring is added and the sauce is boiled for a few minutes.

The beef crumb is cut into slices and placed on a dish with garlic cloves, pepper and sprouts.

Served with mashed potatoes or white potatoes