Sour Cherry Sauce, Braised Beef, Potato with Parsley

Braised Beef Shoulder Blade:

Ingredients:

• 3 pcs Carrots
• 1 pc Onion
• 1,5 L Water
• 1 kg Beef Shoulder Blade
• Salt
• Black Pepper
• Feketebors

Method:

Wash and peel the vegetables then cut them into smaller pieces. Put the cut vegetables in a pot. Add water, season with salt then warm it up until the salt dissolves. In the meantime season the beef with salt and pepper then sear it in a hot pan. Put the beef in a deep baking tray and pour the warm stock on it. Cover with a lid or aluminium foil then braise it in the oven on 150-160 degrees for at least 2-3 hours, until the meat becomes completely tender. When it’s ready take the beef out of the stock and slice it. You don’t have to throw the stock away! You can use it as a stock later!

Sour Cherry Sauce:

Ingredients:

• 1000 g Frozen Sour Cherry
• 500 ml Milk
• 60 g Sugar
• juice of 1/2 Lime
• 1 pc Star Anise
• 2 pcs Cinnamon
• 6 pcs Clove

Method:

Warm up a saucepan on the stove, add half of the frozen sour cherries, and cook until they release juice. Pour in the milk and bring to a boil. Cook until the sour cherries soften. Blend the mixture until smooth.  Add the remaining cherries and spices, then bring to a boil. Cook until the sauce reaches desired thickness. (For a thicker sauce, mix cornstarch with water and add to the sauce, then boil.)  After the desired consistency is reached remove the spices and stir in lime juice.

Potato with Parsley:

Ingredients:

• 1000 g Summer Potato
• Salt
• Water
• Butter
• Parsley

Method:

Wash the potato and cut them into even pieces. Put the potato in a pan and cover it with water. Bring to a boil and season it with salt. When the water is boiling add the butter and cook the potato. When the water evaporates let the butter brown a bit on the bottom of the pan. Add the chopped parsley and mix it well.