en de it
ochsenschulter-dorfnerhof

Braised shoulder of beef with puréed squash

Braised South Tyrolean beef

Preparation

Make sure the beef is boned and the sinews removed before seasoning with salt and pepper. Sear on all sides over a moderate heat and remove from the frying pan. Cut the vegetables into cubes and fry in the same pan, add tomato purée and douse 3 or 4 times with red wine. Add the meat to the vegetables and pour the stock over them. Add the herbs and braise in the oven at 160 °C for about 1.5 hours. Remove the meat from the gravy and strain the gravy through a sieve. Stir the potato flour into cold water and use to thicken the gravy. Return the meat to the gravy and keep it warm. For the puréed squash: fry the diced onion in a little butter, add the squash and continue frying. Pour the vegetable stock over the squash and simmer for about 30 minutes. Pour off some of the liquid and keep. Purée the squash finely in a mixer. If the purée is too firm, add some of the liquid.

Beer recommendation
We recommend the variety Dunkles Lager

Wine recommendation
We recommend Lagrein.

Ingredients for

2 people
4 people
8 people
Shoulder of beef
500 g South Tyrolean beef (brisket, topside or foreshank)
1 onion
25 g carrots
50 g celeriac
50 g leek
50 g celery
750 ml meat or vegetable stock
Herbs (as desired)
15 g tomato purée
75 ml red wine (Lagrein or Pinot noir)
½ dsp potato flour
Salt and pepper

Pumpkin purée
500 g butternut squash, cut into cubes
½ onion, finely chopped
Salt and pepper
100 ml vegetable stock
Shoulder of beef
1 kg South Tyrolean beef (brisket, topside or foreshank)
2 onions
50 g carrots
100 g celeriac
100 g leek
100 g celery
1.5 l meat or vegetable stock
Herbs (as desired)
30 g tomato purée
150 ml red wine (Lagrein or Pinot noir)
1 dsp potato flour
Salt and pepper

Pumpkin purée
1 kg butternut squash, cut into cubes
1 onion, finely chopped
Salt and pepper
200 ml vegetable stock
Shoulder of beef
2 kg South Tyrolean beef (brisket, topside or foreshank)
4 onions
100 g carrots
200 g celeriac
200 g leek
200 g celery
3 l meat or vegetable stock
Herbs (as desired)
60 g tomato purée
300 ml red wine (Lagrein or Pinot noir)
2 dsp potato flour
Salt and pepper

Pumpkin purée
2 kg butternut squash, cut into cubes
2 onions, finely chopped
Salt and pepper
400 ml vegetable stock
dorfner
This recipe comes from
Dalvai-Vescoli family
Casignano 5, 39040 Casignano/Montagna