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Peposo del Valdarno (Valdarno-Pfeffergulasch)

  • Peposo del Valdarno (Valdarno-Pfeffergulasch)

    Portionen: 4 Personen
    Kochzeit: 90 Minuten
    Kalorien: 370 pro Portion
    Schwierigkeitsgrad 2 (von 3)

    1 kg Kalbshaxe
    1 Liter Rotwein (Chianti)
    Salz nach Geschmack
    Schwarze Pfefferkörner
    Gemahlener Pfeffer
    5 ungeschälte Knoblauchzehen
    4 Wachholderbeeren
    1 rote Zwiebel
    1 Karotte 
    200 g Tomaten-Passata

    1. Den gemahlen Pfeffer und das Salz in einer kleinen Schale vermischen. Zwiebel und Karotte fein hacken und beiseite stellen.
    2. Die Kalbshaxe in nicht zu kleine Würfel schneiden.
    3. Die Fleischstücke in der zuvor zubereiteten Salz- und Pfeffermischung wenden.
    4. Das Fleisch mit dem ungeschälten Knoblauch, Salbei und Rosmarin, ca. 15 schwarzen Pfefferkörnern, Wachholderbeeren, Zwiebel, Karotte und Tomaten-Passata in einen Topf geben.
    5. Alle Zutaten mit Rotwein bedecken und bei großer Hitze schnell zum Kochen bringen.
    6. Wenn es kocht, den Herd auf ein Minimum herunterschalten und mindestens 2 Stunden garen lassen, wobei gelegentlich geprüft werden sollte, dass noch genug Wein im Topf ist. Wenn der Topfinhalt zu trocken scheint, langsam etwas mehr Wein zugießen.
    7. Während des Kochens häufig umrühren.

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