Weihnachtlicher Rinderschmorbraten

Ingredients

• 1 bundle soup vegetables
• 2 onions
• 2 Garlic cloves
• 800 g beef stew meat
• 1 cinnamon stick
• 2 star anise
• 8 peppercorns
• 0.5 l dry red wine
• Salt
• Pepper
• 2 tbsp oil
• 200 g heavy cream
• 1 tbsp sauce thickener
• 1 rutabaga (ca. 1 kg)
• 2 onions
• 0.125 l clear broth (instant)
• 40 g Butter
• 0.125 l milk
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Clean, wash and chop the soup vegetables. Peel and dice the onions and garlic.

2. 2.

   Place beef, soup vegetables, onions, garlic, cinnamon, star anise, and peppercorns in a freezer bag, pour in red wine, seal well and refrigerate for 1-2 days to marinate, turning the bag occasionally.

3. 3.

   Remove the meat from the marinade, pat dry and rub with salt and pepper. Heat oil in a braising pot. Brown the meat all around. Strain the marinade. Add the vegetable mixture to the meat and sear together. Deglaze with half of the red wine. Cover and simmer for about 1 hour.

4. 4.

   For the rutabaga mash, peel and cut the rutabaga into pieces. Dice the onions. Cook the rutabaga and onions in broth until soft, about 30 minutes. Puree while adding butter and milk. Season with salt, pepper, and nutmeg.

5. 5.

   Remove the meat and keep warm. Strain the sauce, pour in cream and bring to a boil. Sprinkle in the thickener and let thicken. Season with salt and pepper.

6. 6.

   Serve by slicing the meat and arranging it with the sauce and rutabaga mash. Green beans make a good side.