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

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Meat

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

Vegetables

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

Meat

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.

Vegetables

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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