Braised beef with plums

Braised beef with plums

Total: 2 hr 25 min. | Active: 25 min.
Low Carb
Nutritional value / people: 491 kcal
, Fat: 14 g
, Carbohydrate: 15 g
, Protein: 68 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 ⅕ kg roast beef (e.g. beef shoulder)
1 ½ tsp salt
olive oil, for frying


2 onions, cut into rings
1 garlic clove, squeezed
500 g celeriac or parsley root, cut into pieces
400 g frozen plums, slightly defrosted
3 ½ dl full-bodied red wine (e.g. Amarone)
2 sprigs thyme
2 red chilli peppers
1 cinnamon stick
salt and pepper to taste
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How it's done

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Season the meat. Heat the oil in a frying pan. Brown the meat all over for approx. 8 mins. over a medium heat, only turning when a crust has formed. Remove the meat, wipe the cooking fat from the pan and add a little oil.


Sauté the onions and garlic, then add the celeriac and half of the plums and cook briefly. Add the wine and all the other ingredients up to and including the cinnamon, bring to the boil, reduce the heat, return the meat to the pan. Cover and leave to braise over a low heat for approx. 2 hrs., turning twice. Remove the meat, cover and leave to rest for approx. 10 mins. Cook the sauce with the remaining plums for approx. 5 mins., season.

Good to know
Serve with: Dumplings or gnocchi

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