For 4 persons
Preparation time:  One hour
Cooking time: ½ hour

  • 1 kg beef

For the marinade

  • 1 onion
  • 1 carrot
  • ¼ celery root
  • 250 ml vinegar
  • 1 ts sugar
  • 2 bay leaves
  • 1 ts black peppercorns
  • salt
  • 2  cloves

For the sauce

  • 3 tbs butter
  • 4 tbs flour
  • 1 ts sugar
  • 250 ml  stock

For the topping

  • parsley


Peel the onion, the carrot and the celery and cut them to small pieces.
Put them in a pot together with the other ingredients needed for the marinade and boil
them up with 750 ml water.
Put the beef into a bowl and pour the cooled down marinade over it.
Then put them into the fridge for 4-5 days to let it simmer. Turn it sometimes.

Put the beef with the whole marinde in a pot and cook it for 1 hour.
Heat the butter, add the flour and the sugar and make a dark roux.
Deglaze it with 250 ml sieved stock.
Cut the beef into slices, put it into the roux and let it simmer there for about 10 minutes.

Then serve it with potato dumplings and fresh salad.

This recipe is originally from France, but came to Bavaria at the time of Napoleon.

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