Beiried with Capers and Red Onions

Lightly pound the beef, season with salt and pepper, brush with mustard. Heat oil in a frying pan, brown meat on both sides. Now remove meat from frying pan, rest covered with aluminum foil. Remove peel from celery, carrot and onion, cut into small cubes. Cut garlic into leaves and roast in the roasting pan with the vegetable cubes until brown. Add paradeis pulp, roast briefly. Extinguish with red wine, add the beef broth.

In another frying pan heat 1 tbsp butter and 1 tbsp vegetable oil, fry the onion pieces until soft. Add the beef, capers and thyme to the sauce and cook in the oven with the lid closed at 200 °C for about 35 minutes (depending on the quality of the meat) until tender. (The meat should be covered, perhaps add water or soup). Remove the cooked Beiried from the sauce and thicken it with cold butter or possibly a little flour. At the end, mix in chopped parsley.

Serve the Beiried with the sauce on plates and add the red onions. It goes best with mashed potatoes.

Red wine

Our tip: Use your favorite red wine for cooking!

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