One of the ways to prepare a beef leg, the pierced is simmered in onions simmered in water along with tomatoes and spices, served sliced simmered or topped with a seasoned sauce set with beef broth, seasoned with spices, lemon juice and sour cream.
Ingredients:
800 g
of beef rump
100 g
bacon
60 g
fat (oil)
4 tbsp
sour cream
8 pcs
tomatoes
5 pcs
of black peppercorns
5 pcs
of allspice
1 pc
larger onion
1 pc
td>citron
0.5 dl
beef broth
ground black pepper
black olives
water
salt
Procedure:
Pierce cleaned ham hock with bacon wedges, season with salt and pepper
.Pour the oil into a large pot, put the ham in and let it pull in on all sides, then pull it out, add the diced bacon and finely chopped onion, let it brown slightly./li>
Toss the diced tomatoes into the pot (those who don’t like the skins can steam and peel them beforehand), roast for a while, cover the pot with water, stir the base occasionally
Place the pierced ham in the pot, simmer it for 2 to 3 hours, turning it occasionally and pouring the juice from the pot with the tomato pieces, basting with water if necessary
Take out the meat, keep warm, pour the stock into the pot, add the olives, season with lemon juice and sour cream, salt and pepper, simmer for a while
Slice the meat and serve under or even over the seasoned sauce.
Recommendation:
If you like, you can blend the juice finely with a stick blender, but then the dish will not be so rustic! 🙂