Braised Beef

Melt clarified butter in a roaster (the roaster should not be much bigger than the meat!).

Sauté the meat at a moderate temperature (it should not get too brown).

Sauté small chopped vegetables as well. Add cloves, bacon, wine and bayberries, bring to a boil and simmer quietly for three hours with the lid on.

Turn the roast once every hour to the other side.

Splash cognac into the meat and simmer quietly for another 120 minutes with the lid closed. Then simmer gently again for an hour with the lid half closed.

Remove meat and keep warm.

Boil the sauce a little more – if necessary – and then strain it. Return the piece of meat to the roaster and pour the sauce over it.

The meat should be soft enough to portion with a spoon – flat the “cucchiaio”.

Preparation Tip:

Serve with sparrows or pasta.

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