Total: 3 hr | Active: 30 Min.
lactose-free, healthy and balanced, Low Carb
Nutritional value / people: 435 kcal
, Fat: 19 g
, Carbohydrate: 7 g
, Protein: 56 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:

Betty Bossi Koch-Center


1 onion
2 cloves
2 bay leaves


1 tbsp oil
2 carrots, cut into slices approx. 1 cm wide
250 g celeriac, cut into cubes
250 g savoy cabbage, cut into strips
2 garlic cloves, cut in half
4 sprigs parsley
some peppercorns, crushed
2 juniper berries, crushed
2 ½ litres meat bouillon


1 kg boiling beef
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How it's done

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Halve the onions with the skin still on, insert a clove and bay leaf into each of the onion halves. Toast the onions (cut side down) in a frying pan without oil.


Heat the oil in a wide pan. Sauté the vegetables, parsley, pepper and juniper berries. Pour in the stock, add the onions and bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins. Skim off any foam using a slotted spoon.


Add the meat to the stock. Reduce the heat, cover and leave to infuse just below the boil for approx. 2 hrs. Occasionally skim off the resulting foam. Remove the onions from the stock. Remove the meat, carve the meat across the grain into thin slices, plate up with a little of the stock and the vegetables.

Good to know
Tip: Leave the rest of the liquid to cool and use as broth.
Shelf life: Cover and keep in the fridge for approx. 3 days.

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