Braised beef cow

Ingredients for Braised beef cow

Instructions for Braised beef cow

To prepare the Braised beef cow recipe, please follow these instructions:

The day before:
Remove senes and grease from the meat, cover with salt and let it pull for 6 hours and turn it regularly

Rinse the meat thoroughly (very thoroughly - otherwise the finished dish becomes inedible salt!), Put it in a large bowl with the vegetables and garlic and pour the wines. Cover the bowl with the film and arrange to marinate the refrigerator for 24 hours


Next day:
Take the meat and vegetables up and save the marinade. Dip the meat dry and sprinkle with a little spicy flour.

Heat some oil into a thickened oven-proof pan and knead meat on all sides. Add the vegetables and sauté them for a little longer until they take a little color.

Cook the marinade in another pot and foam it off.

Put the marinade in the pan with the meat, vegetables, licorice root and the cracked orange peel.

The oven is heated to 160 ° C

Then add broth or water and place the dish in the oven for approx. 4 hours. The meat is tender when you put a fork in and it falls apart. Remove the meat from the pan and keep it warm.

Pour the liquid through a fine sieve into a clean saucepan and cook it until it has a saucey consistency. Adjust the taste with salt, pepper, licorice / anise / fennel, sugar and vinegar.

Whip the butter in the sauce.

Cut the meat into slices and serve it with sauce, carrots and mustard cloves glazed braised in the fund and potato-selleripuré.