In this recipe, the beef is first roasted and then stewed until juicy and tender. Barley grits thicken the gravy, while juniper berries add a special flavor.
It is necessary
- - 500 beef (shoulder or lean meat for stewing);
- - 2 cloves of garlic;
- - 3 bay leaves;
- - 6 juniper berries;
- - 1 sprig of fresh thyme;
- - 250 ml of dry red wine;
- - 12 small onions with a total weight of about 400 g;
- - 1 tbsp. olive oil;
- - 55 g of barley;
- - 400 ml of beef broth;
- - 3 large carrots with a total weight of 425 g;
- - 2 celery stalks;
- - 300 g rutabagas.
Instructions
Step 1
Cut the meat into 5 cm cubes. Cut the garlic cloves in half. Lightly crush juniper berries. Chop the carrots coarsely, chop the celery. Cut the rutabaga into heaps of 4 cm.
Step 2
Place the meat in a bowl along with the garlic, bay leaf, juniper and thyme. Pour over with wine, cover and refrigerate overnight to marinate.
Step 3
Preheat the oven to 160 degrees the next day. Put the onion in a bowl, cover with boiling water. Let stand for a couple of minutes and drain off the water. When it cools, peel and set aside for a while.
Step 4
Remove the meat from the marinade and pat dry with paper towels. Heat olive oil in a large ovenproof saucepan over medium-high heat. Put the meat in it and fry on all sides. Transfer the beef to a plate and set aside for a while.
Step 5
Place the onions in a saucepan and cook for 3-4 minutes to brown the onions. Add barley and cook for 1 minute, stirring occasionally. Then return the juiced meat to the saucepan. Pour in broth and bring to a boil.
Step 6
Strain the marinade into a saucepan, place the bay leaf and thyme sprig. Season with salt and pepper to taste. Cover with a tight-fitting lid and simmer in the oven for 45 minutes.
Step 7
Add carrots, celery, rutabagas and stir. Cover again and simmer for a little over an hour until cooked through. Remove the thyme and bay leaf and serve.
