Wines of Germany

Servers 4

Ingredients:

• 1 kg beef


• 1 litre chicken broth


• 500ml Silvaner wine


• 100g each coarsely cubed carrot, celeriac (celery root), leek and onion


• 6 bay leaves


• 10 crushed juniper berries


• Salt


• Paprika powder


• Flour for coating


• 3 large onions


• 150g crème fraîche


• 3 tbs coarse-grained Dijon mustard (sauce)


• Dijon mustard to spread on the cold, sliced beef


• Small sour pickles sliced lengthwise into a fan-like shape


• 4 tbs cubed tomato


• Oil for deep-frying the onions

The day or night before:

1. In a large pot combine the chicken broth, Silvaner, cubed vegetables, bay leaves and juniper berries. Season with salt. Bring to the boil.


2. Place the beef in the boiling broth; cook for two minutes, skimming the froth that forms with a spoon; and reduce the heat to a very slow simmer.


3. Gently simmer the beef for one and a half to two hours. The beef is done when it is extremely tender. Use a carving fork to check.


4. Remove the beef, wrap in a damp tea towel and refrigerate overnight. The towel keeps the meat moist and prevents any refrigerator odour from being absorbed. Save and refrigerate the broth – it will be used to prepare the mustard sauce.

Main preparation:

1. To prepare the mustard sauce, place the crème fraîche in a mixing bowl and with a hand mixer, beat until it is firm and creamy. The longer you beat it, the firmer it becomes.


2. Add the Dijon mustard and enough cool beef stock until the desired consistency is reached.


3. Preheat a deep-fat fryer or heat the oil in tall, narrow pot – the oil needs plenty of space during deep-fat frying. Never fill the pot more than half full with oil, otherwise it could spill over the top.


4. Peel and halve the large onions, then cut into thin slices. Dredge in flour and shake off excess flour (or place in a sieve and gently tap). Sprinkle the coated onions with paprika and fry until crisp.


5. Heat a small amount of oil in a non-stick frying pan. Thinly slice the cold beef. Spread each slice with mustard, dredge in flour and fry until golden brown.


6. Serve the meat with the fried onions. Add a dab of mustard sauce on the side and garnish with sour pickles and cubed tomato.