Braised with apples and parsley roots

Braised with apples

The reinterpretation of a great classic with guaranteed success: tender beef and vegetables flavored with parsley roots and apple juice. try also this lentil cappuccino recipe too.

Ingredients

Main course For 4 people

1 onion

2 apples, for example Braeburn

500 g of parsley roots

1.2 kg of beef shoulder

salt

pepper

4 tablespoons of HOLL rapeseed oil

3 dl of apple juice

2 dl of beef stock

3 dl of red wine

3 bay leaves

Freind's kitchen recipes, Salami chips.

How to proceed

Preparation:

ca. 20 minutes

Brazing:

ca. 2 hours

Total time:

2 h 20 min

Chop the onion. Halve the apples with their peel, core them and cut into wedges. Cut the parsley roots in quarters lengthwise. Season the meat with salt and pepper. Heat the oil in a bratt pan. Brown the meat on all sides for approx. 5 minutes. Add the onion, apples and parsley roots and roast them briefly. Add the apple juice and let it reduce until it becomes syrupy. Add the stock, wine and bay leaves. Cover and braise over low heat for approx. 2 hours. Halfway through cooking, turn the meat.

Remove the roast and the parsley roots from the pan. Blend the sauce, strain it and season with salt and pepper. Slice the meat and serve with the sauce and parsley roots. Braised meat is delicious with mashed potatoes or noodles. You may be interested to read about virtue chocolate and the benefits Blogpost/ liver and eggs.

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