*Ingredients
°800 g beef stew (e.g. shoulder or neck)
°cream or butter for roasting
°1 - 2 tbsp of flour
°150 g celery, trimmed, cut into pieces
°150 g carrots, trimmed, cut into pieces
°2 dl of red wine or grape juice
°1 veal foot, according to taste
°2 dl broth
°1 onion, cut in 2 and pricked with
°1 bay leaf and
°1 clove
°salt, ground pepper
°1 tbsp balsamic vinegar
*Preparation
Sear the meat in portions over high heat in very hot roasting butter, sprinkle with flour, brown. Remove the meat from the pan.
Brown the celery and carrots in the same pan. Moisten with wine or grape juice. Add the calf's foot, seared meat, broth and onion, salt and pepper.
Place in the middle of the oven preheated to 180°C. Reduce to 160°C after 45 minutes, continue cooking for 45 minutes to 1 hour 15 minutes, stirring occasionally. Adjust the seasoning with the balsamic vinegar.
Cooking in the oven: use a braising pan or a saucepan with heat-resistant handles. Variant on a plate: braise on a low heat, covered, 1h30-2h until the meat is tender, stirring occasionally.
Enjoy!
