Peppered Beef with Stewed Onions
The membrane on the meat protects it from damage and drying out. However, if left on, it unnecessarily lengthens cooking and gets in the way when eating, so we remove it. Our instructional video shows you how to trim the membrane without cutting away an unnecessarily large piece of meat.
Prep: 30 min
Cook: 3 h
Servings: 4
Energy: 556 kcal per serving
Method
01.
Trim and clean the meat. Season it with a little more salt than usual and coat it in pepper. Rub both the salt and pepper well into the meat.
02.
Heat the oil in a pot and sear the meat quickly on all sides until browned.
03.
Peel and wash the onions.
04.
Reduce the heat to minimum. Add the whole onions, cover with a lid and stew for about 2–3 hours until tender.
05.
Do not add water, but turn the meat regularly. For the first 30 minutes, check it every 10 minutes. The meat and onions will release juices during stewing, so later a check every 20–30 minutes is enough.
06.
At the end of stewing, when the juices reduce, check and turn the meat more often again.
07.
Let the cooked meat rest briefly and slice it.
08.
Serve with mashed potatoes or purée. Layer a portion of the stewed onions over the side dish.
