Beef on the juice,
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ingredients
1,5 kg beef leg (front) 2 pcs onion 2 dl water to top up 3 pcs bay leaf 10 pcs whole black peppercorns 2 KL ground cumin to taste salt to taste ground black pepper
For the roast
50 ml oil 4 tbsp plain flour 2 tbsp ground red pepper 300 ml water
For the side dish
500 g Orzo/Slovak rice 300 g frozen peas 2 cubed capers 1 litre water salt, oil
progress in the video above
A delicious dish that has been one of our favourites for years. Its preparation is very simple and the result incredibly tasty. It’s a great lunch or dinner. Everyone can make the side dish according to taste
1.
Glaze the onions in oil. Put the meat in with it, add salt, 1/2dl of water and simmer covered until it has released all its juices. Then cover with 2 litres of water, add bay leaves, whole black peppercorns, ground cumin and salt as needed.Let the whole thing cook until the meat is tender. If you have a galley, you need to put it in it, it will cook in 30 minutes there
2.
When the meat is visibly soft enough, make a roux. Fry the flour in the oil, then add the ground paprika. Pour 3dl water over the roux, stir and pour into the meat. Add ground black pepper to taste and simmer slowly for another 20 minutes. During that time, the typical taste of the roux will disappear and in the end only the delicious taste will remain
3.
As a side dish I chose Slovak rice / Orzo I roasted it in oil, poured 1 liter of water, added frozen peas, diced 2 capers and salt as needed. Finally, covered, cooked until the rice had absorbed all the water.
4.
The dish tastes really amazing It is one of our favorite beef dishes. As a side dish, everyone can make whatever they want, whether it’s classic rice, puree, dumplings or pasta. It’s up to you Have a good taste !
5.
You can also find more of my recipes on my blog: cesminazuenal.blogspot.com
