Bavarian Braised Beef with Gingersnap Sauce
In the heart of Bavaria, where the hills echo with the melody of traditional tunes, and the air bears the sweet aroma of spiced meats, a culinary delight emerges, steeped in tradition and warmth. Bavarian Braised Beef with Gingersnap Sauce offers a savory embrace, marrying the robust character of beef with the warmth of gingersnap cookies, and the subtle tang of red wine and juniper berries. This dish, designed for the discerning palate, offers layers of complexity, a perfect embodiment of the Bavarian culinary heritage and the essence of Western European cuisine. This dinner recipe for two invites you to experience a heritage steeped in earthy flavors and aromatic spices, promising a dining experience that transcends the ordinary.
Serves: 2, Difficulty: Expert
Preparation Time: 30 minutes, Cooking Time: 2 hours 30 minutes
Ingredients
- 400 grams beef, cut into chunks
- 1 large onion, finely chopped
- 2 medium carrots, sliced
- 2 stalks of celery, chopped
- 150 ml red wine
- 50 ml red wine vinegar
- 2 bay leaves
- 3 cloves
- 4 juniper berries, crushed
- 1 teaspoon ground ginger
- 30 grams sugar
- Salt to taste
- Black pepper to taste
- 2 tablespoons vegetable oil
- 50 grams gingersnap cookies, crushed
Method
- In a large pot, heat the vegetable oil over medium heat. Add the beef chunks and sear until browned on all sides. Remove beef and set aside.
- In the same pot, add onion, carrots, and celery. Sauté until the onion is translucent.
- Return beef to the pot. Add the red wine and red wine vinegar, scraping the pot to deglaze.
- Stir in bay leaves, cloves, juniper berries, ground ginger, sugar, salt, and black pepper.
- Cover the pot and reduce heat to low. Simmer for 2 hours until the beef is tender, stirring occasionally.
- In the last 30 minutes, add the crushed gingersnap cookies, stirring to blend until the sauce thickens.
- Adjust seasoning with salt and pepper to taste before serving.
Tips
- For a more intense flavor, marinate beef in red wine and juniper berries for a few hours before cooking.
- Pair the dish with a thick slice of rustic bread to soak up the sauce.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 250 kcal (1046 kJ) | 750 kcal (3138 kJ) |
| Fat | 15 g | 45 g |
| Saturated Fat | 6 g | 18 g |
| Carbohydrates | 15 g | 45 g |
| Sugars | 8 g | 24 g |
| Proteins | 12 g | 36 g |
| Salt | 1.2 g | 3.6 g |
