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Saxon Mustard Beef | Tender in Tangy Mustard Sauce
(0)
80 min
Under an hour
Knuspr-Küche
Traditionelle sächsische Hausmannskost: Zart geschmortes Rindfleisch in einer samtig-cremigen Senfsauce mit Gewürzgurken und frischem Dill, serviert mit feinen Salzkartoffeln.
Preparation method
Cooking the meat & preparation
Cut the beef into bite-sized cubes (approx. 2-3 cm). Peel and quarter the onion.
Bring the beef stock to a boil in a large pot. Add the beef along with the onion quarters, bay leaves, allspice berries, cloves, and 1 tsp of salt. Cover and gently simmer over medium heat for about 60 minutes until the meat is wonderfully tender.
Peel and quarter the potatoes, then cook in a separate pot of salted water for about 20 minutes until done.
Chef's tip
For an even milder flavor, you can replace part of the medium-hot mustard with sweet mustard.
Saxon mustard beef can easily be prepared a day in advance – after resting, the tangy sauce tastes even better!
30 min
Under an hour
