Juicy braised beef leg on mushrooms
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ingredients
2 pcs red shallots 2 cloves garlic 3 slices beef thigh (back) 3 tbsp French mustard 1 packet mushrooms olive oil salt, ground pepper
progress
Are you looking for a way to make the most delicious braised beef shank? So that it’s neither tough nor dry and still has good juices? Try this recipe, I don’t even prepare beef any other way nowadays.
1.
Cut the slabs of beef thigh at the edges. Sprinkle one side with salt and pepper, then rub each slice with a tablespoon of mustard. Chop the onion and clean the garlic pods.
2.
Peel the meat slices gently over the foil.
3.
Fry the meat quickly on both sides in a hot frying pan with oil to coat. Transfer to a plate.
4.
In the same pan where we seared the meat, sauté the onion and garlic. Stir so they don’t burn and once softened, pour in a cup of water and stir continuously. Cook slowly until the water evaporates. Add a cup of water and stir again. Again, wait until almost all the water has evaporated.
5.
In the meantime, clean and chop the mushrooms.
6.
Add the slices of meat to the onions, which should be slowly but surely falling apart by now, and again cover with water so that the meat is just barely covered and simmer. Keep basting with water and turning (I set a timer for 15 minutes each time to check the meat). Simmer until tender, it may take two hours or more.
7.
Finally, remove the finished meat and add the mushrooms to the sauce. Add the water again. The onion will thicken the sauce, no need for flour. You don’t need more than 15 minutes to cook the mushrooms. However, you can reduce the sauce further depending on how thick you want the sauce to be.
8.
Serve with rice, mashed potatoes, pasta or just bread. Bon appetit!
