Beef in a Jena Pot
Small beef steaks layered in a Jena (glass) casserole with onions, green onion and garlic, red wine and tomato juice, topped with lovage and oven-baked. Serves 4.
⏱️ Prep: 20 min🍳 Cook: 60 min
Ingredients
| 4 steaks | beef | |
| — | onion, very small onions + a bunch of green onion | |
| 3 stalks | garlic, green | |
| 2 pcs | bay leaf | |
| 1 cup | 240 ml | red wine |
| 1 cup | 240 ml | tomato juice |
| — | salt | |
| — | black pepper | |
| — | red pepper | |
| — | lovage |
Instructions
- Cut the beef into small steaks. Season with salt and sprinkle with black and red pepper.
- Cut the small onions into half-moons or leave them whole, and finely chop the green onion and garlic.
- Grease a Jena pot with a little fat, arrange the onion on the bottom, then meat on top, then green onion and garlic, salt, black and red pepper. Pour in a little wine and tomato juice, and continue with a second layer following the same order.
- Place sprigs of lovage on top. Cover the Jena pot and bake for about an hour in an oven preheated to 200-220 degrees.