Description
A delicious and hearty dish featuring beef knuckle, inspired by traditional German cuisine.
Ingredients
Scale
- 2 lbs beef knuckle
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon mustard
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, brown the beef knuckle on all sides over medium heat.
- Add the chopped onion, carrots, celery, and garlic, and sauté until softened.
- Stir in the tomato paste, mustard, thyme, and rosemary.
- Pour in the beef broth and red wine, and bring to a simmer.
- Cover the pot and transfer it to the oven.
- Bake for 2 to 3 hours, or until the meat is tender.
- Remove from the oven and let it rest before slicing.
Notes
- Serve with mashed potatoes or crusty bread.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish can be made a day in advance for better flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg