Description
Ingredients
Scale
- 2 pounds beef knuckle
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 4 cups beef broth
- 2 onions, chopped
- 3 carrots, sliced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, heat the vegetable oil over medium heat.
- Season the beef knuckle with salt, pepper, and paprika.
- Sear the beef on all sides until browned.
- Add the onions, carrots, celery, and garlic to the pot, sautéing for a few minutes.
- Pour in the beef broth and bring to a simmer.
- Cover the pot and transfer it to the preheated oven.
- Cook for 3 hours or until the meat is tender.
- Remove from the oven and let rest before serving.
Notes
- This dish pairs well with sourdough bread.
- For added flavor, marinate the beef overnight.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg
Keywords: Beef‑Based German‑Style Knuckle