Mock tender

Tender and juicy shovel of Bioland beef. Remains juicy even during longer roasts, thanks to the tendon in the middle.

This roast piece is absolutely versatile - for braising with vegetables, as sauerbraten or with red wine as Burgunderbraten. Also suitable for hearty stews.

In any case, nice and slow and long cooking.

Recipe tip:
Heat the oil in a pan. Salt the meat and fry it spicy on all sides. Then place in a roaster. Wipe excess fat with a kitchen towel from the pan.

Fry the diced onions in the still hot pan until golden brown. Add a little butter to taste. Add tomato paste. Add plenty of red wine and beef stock. Add everything to the meat and fry in the oven with thyme and bay leaves for approx. 3-5 hours at 150 degrees. Turning from time to time.

4. red wine reduction: dice the remaining shallots, put them into a hot pot and deglaze directly with the second bottle of wine. Add port wine. Add the rest of the thyme to the pot. Reduce red wine to about 1/3 of the quantity.

5. roast after 3-5 hours with the sting test on cooking point check. To it with a meat fork in the roast prick. If it can be pulled out without resistance, the meat is cooked and can be taken out of the oven. Pass the gravy vigorously through a sieve. Also pass the red wine reduction through the sieve. Mix both sauces together. Add small butter cubes and stir in carefully. Add some balsamic vinegar. Serve the roast with some sea salt and the sauce.