Citron with oven-baked chips of sweet potato
Preheat the oven to 150 ° C. Heat the butter in an oven-proof frying pan. Sprinkle the meat on both sides with salt and freshly ground pepper and bake the pieces over and over brown.
Remove the meat from the pan and add the onion, herbs and spices. Fry this for about 5 minutes at a low setting and add the beef fondue and wine.
Put the meat back in the pan and slowly bring to the boil. Place the lid on the pan and place the pan in the oven for at least 2.5 hours (or on the stove, with a flame distributor and at a low setting).
Hash the potato slices with the olive oil, rosemary and some coarse salt and spread them out on the baking sheet. Bake them in the oven for the last 30-40 minutes of the stewing time.
Remove the meat from the pan and keep it warm in a covered dish. Boil the cooking liquid in half and if necessary continue to taste.
Slice the meat into broad strips and put it back in the warm gravy. Delicious with chicory or stir-fried pak choi.
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