Cut tomatoes into # cm slices (do not peel!). Remove the peel from the ginger and grate finely. Press garlic, place in a suitable bowl together with sage, ginger and bay spice. Pat meat, season with pepper and dust thinly with flour on both sides. Heat clarified butter in a frying pan, sear meat in it on both sides, then place in a dish (with lid). In the roast residue sugar briefly brown. Pour red wine and vinegar, add prepared spices. Remove the pan from the stove, season the broth with cayenne bell pepper and paprika. Season the meat with salt and put the tomato slices on top. Sprinkle with pepper and soup seasoning.
Pour the prepared broth over the meat. Cover and cook in a 180 degree oven for half an hour until tender. Then baste the meat with its own juices and cook for another 45 minutes without a lid. Then most of the juice should be boiled down.
Sprinkle a plate with coarsely ground pepper, arrange the beef with tomato slices on it. Pour a little bit of juice over it. Fresh sage and a tomato rose can be used as garnish. As an accompaniment we recommend ciabatta or basmati rice bread.
harmonious white wine : source : from Orf-fresh cooked Do
Tip: stock up on high-quality spices – it pays off!
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