Recipe Instructions:
Ingredients:
115 grams beef roast (such as chuck or round), marinated
30 grams diced onion
30 grams diced carrot
30 grams diced celery
30 grams diced tomato
1 garlic clove, minced
120 ml beef broth
60 ml red wine vinegar
15 grams brown sugar
15 ml vegetable oil
Salt and pepper to taste
Marinade:
60 ml red wine vinegar
120 ml beef broth
15 grams brown sugar
Salt and pepper to taste
Instructions:
Mix together red wine vinegar, beef broth, brown sugar, salt, and pepper to create the marinade. Marinate the beef roast for at least 24 hours.
Heat vegetable oil in a small pot over medium-high heat.
Remove the beef roast from the marinade (reserve the marinade) and brown it on all sides.
Add diced onion, carrot, celery, and minced garlic. Cook until softened, about 5 minutes.
Stir in diced tomato.
Pour in the reserved marinade and bring to a boil.
Reduce heat to low, cover, and simmer for 2 to 2.5 hours, until the beef is tender.
Serve hot, traditionally with potato dumplings (Kartoffelklöße) or boiled potatoes.
