Ox Leg in Red Wine

A delicious mushroom dish for any occasion!

Heat electric kitchen stove to 200 °C. Dry the meat. Peel shallots. Rinse and clean carrots, cut into slices. Rinse and clean parsley roots, cut into cubes. Tie kitchen herbs together with a thread. Heat 2 tbsp. oil in a roasting pan. Sauté shallots and carrots in it until hearty, remove. Heat the remaining oil in the roaster, brown meat in it, dust with flour. Add parsley roots and mushrooms, pour red wine, put in the bouquet of herbs. Steam everything in a closed roaster in the oven for about 2 hours. (Gas: level 3) After 1 1/2 hours add carrots and shallots, braise as well. Rinse and clean Brussels sprouts. Blanch in boiling hot salted water for about 3 min, then quench when cool. Steam with butter/pepper, salt, light butter, new seasoning and a tiny bit of water. Cook the pasta in salted water according to package directions. Peel garlic, finely dice. Chop the parsley. Mix garlic, parsley and lemon peel. Remove meat and kitchen herbs, stir paradeis pulp into sauce, season with salt and season with pepper. Serve meat with Brussels sprouts, pasta, sauce and parsley mixture.

Drink: Chianti

Cooking time: 2 hours

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