Braised Beef

The other night I tried a recipe from the German cookbook that my friend Lilly got me for Christmas and it was delicious! I made a few alterations to the recipe but it turned out great. I must warn you that it takes some time, but it is definitely worth it. Levi was excited because he said it really does smell like German food and it brought back memories from when he lived in Vienna. Here is the recipe for your enjoyment:

2 lb chunk of beef (I used rump roast)
1 can stewed tomatoes
1/2 bag baby carrots (or approx. 3 whole carrots)
1/2 small onion
2.5 cups vegetable stock
2 T oil or butter
salt
pepper
thyme

Directions:

Drain stewed tomatoes, cut carrots into small chunks (even baby carrots), peel and cut onion. Combine vegetables and set aside. Rinse beef and pat dry. Rub salt and pepper into the beef on all sides. Heat oil or butter in a skillet and brown the beef well on all sides. Then, leave the beef in the middle of the skillet while pouring in the vegetables and stock around it. Srinkle thyme over the meat. Let the stock/vegetable mixture come to a boil and then turn the heat to low, cover and let simmer for 2.5 hours. Yes, HOURS! Periodically turn the meat over (every 30 min or so) and sprinkle thyme on the opposite side after the first turn.

After the beef has cooked 2.5 hours, turn off the heat and let it rest covered for 10 minutes. Then, remove the meat and pour the liquid/vegetable mixture into a blender. Puree the mixture for a delicious sauce! After it's been pureed, heat in a saucepan and add tomato sauce and/or sugar to taste (we didn't add a thing!). Slice the meat and serve it with the sauce.

We had garlic mashed potatoes and crescent rolls with this meal which made it extra delicious! AND it made great leftovers. Let me know if any of you are brave enough to try making this. If you're not, you may just have to come try it at our house to convince you it's worth it.