Winter succulent juices with parsnip

Name: winter succulent juices with parsnip
Total time: 210 min
Yield: 6
Ingredients: 1 oranges; 800 gram sukadelap; 1 tablespoon paprika; 2 teaspoon ground cumin; 50 gram butter; 2 large onion; 1 tablespoon fresh thyme leaves; 100 ml Red wine; 200 ml Beef broth; 500 gram parsnip

Ingredients

Directions

Let the slices of beef come to room temperature.
Cut the onions into thin segments.
Peel the parsnip.
Clean the orange.
Cut the orange into 4 parts and cut the parts into slices.
Cut the slices of beef into coarse pieces and rub them in with salt, freshly ground pepper, paprika and cumin.
Heat the butter in a frying pan until the foam dries and fry the pieces of meat over medium-high heat until nicely browned.
Spread onion, orange and thyme between the meat and pour wine and stock along the edge of the pan with the meat.
Bring everything to the boil and roast the meat covered on a low heat - if necessary with a flame distributor underneath - for 2,5 to 3 hours.
Cut the parsnip into slices and divide them between the meat after 2 hours.
Stew the parsnip with the meat.
Tasty with couscous or boiled potatoes.