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Ingredients
- 800 g beef (shank or shoulder)
- 340 g onions
- 200 g mixed mushrooms (oyster mushrooms, button mushrooms)
- 120 ml vegetable oil
- 120 g shallots
- 20 g dried mushrooms
- 10 g garlic
- 150 ml dry white wine
- 1.5 tbsp lemon juice
- 1 tsp black peppercorns
- 15 sprigs thyme
- 2 sprigs rosemary
- Salt and freshly ground pepper
Method
- 1Finely dice the onions and slice the garlic into thicker pieces.
- 2Cut the beef into pieces weighing approximately 200 g each and season generously with salt and pepper on both sides. Heat 80 ml of oil in a braising pot over high heat and sear the meat in batches until golden brown on both sides. Remove and set aside on a plate.
- 3Add the onions to the same pot, reduce the heat, and sauté until browned, stirring occasionally, for about 15 minutes. Add garlic, peppercorns, allspice, and herbs, and sauté for another minute.
- 4Return the meat to the pot and deglaze with white wine. Scrape up the browned bits from the bottom of the pot with a wooden spoon and let the wine reduce almost completely. Add the dried mushrooms and 500 ml of water, stir, cover, and braise over minimal heat for about 1.5 hours until tender.
- 5Meanwhile, slice the shallots into pieces about 1.5 cm thick. Tear the oyster mushrooms into coarse pieces and quarter the button mushrooms. Heat the remaining oil in a pan and sauté the shallots for 2 minutes. Add the mushrooms and sauté for another 2 minutes. Season with lemon juice, toss briefly, and remove from heat.
- 6Add the tender meat to the sautéed mushrooms. Strain the braising liquid through a sieve, pour it over the meat and mushrooms, and bring everything to a brief boil again. Season with salt and pepper to taste.
- 7Tip: Classic bread dumplings (Semmelknödel) or mashed potatoes (Erdäpfelpüree) are excellent side dishes. Instead of beef shank (Wadschunken), sirloin (Beiried) can also be used.
