Wiener-style marinated beef

Ingredients

• 400 g of high-quality pork ham, with distinctive markings, from the front or hindquarters of the pig.
• 400 g of pork loin, without the skin
• A small amount of wheat flour (type “405”)
• 4 tablespoons, preferably of butterfat, or, if not available, of sunflower, maize, or rapeseed oil
• 80 g of high-quality smoked bacon, cut into thin slices
• One medium-sized carrot
• One medium-sized yellow turnip
• 150 g of swede
• A large onion
• 2 cloves of garlic
• Zest of an organic, untreated orange
• A small amount of lemon juice, sourced from an organic, untreated orange.
• 1 tablespoon of cumin seeds
• 1 tablespoon of tomato puree
• 1 tablespoon of paprika powder
• A good red wine
• A good beef broth, or, if not available, chicken or vegetable broth, or, as a last resort, bouillon cubes and water.
• 1 bunch of fresh parsley
• 1 Bunch of fresh, smooth parsley
• 1 Bay leaf
• 1 Fresh rosemary sprig
• whipped cream or crème fraîche
• 1 tablespoon of sugar
• 1-2 tablespoons of butter
• A few sprigs of fresh parsley
• Freshly ground pepper, from a grinder
• salt

The beef and pork should be washed with cold water and thoroughly drained.

Remove the two pieces of meat containing tendons, as well as any excess fat (see also “pare”), and chop them into small cubes, about 3 to 4 centimeters in size.

Cut the abdominal fat into small pieces.

Peel the carrots, yellow beet, and celeriac, and cut them into pieces about 1 centimetre in size.

Peel the garlic and chop it into small pieces.

Peel the onions and chop them into small dice.

Wash an organic, untreated orange with warm water, then thoroughly dry it with a dishcloth, and then peel the orange.

Next, roll the lemon on the countertop (this helps to open the pores and extract more juice), then squeeze it and set the lemon juice aside for use in the mulberry jam.

In a mortar, finely grind the cumin seeds, then mix them with the chopped garlic and a pinch of salt to create a paste.

Wash the marjoram, thoroughly dry it by shaking, and remove the leaves.

Wash the parsley, remove the tough stems, and set the leaves aside for later use.

Finely chop the parsley leaves.

Wash the rosemary thoroughly, then dry it well. Remove the leaves and finely chop them.

Heat the pan and melt the butter in it.

While you’re doing that, season the meat pieces with salt and then dust them with flour on all sides.

Add the pieces of meat to the pan and brown them in the butter fat for about five to six minutes, turning them frequently to ensure they are evenly browned.

Remove the cooked meat from the pot and set it aside.

Add the onion and bacon fat to the pan and gently incorporate them into the cooking juices.

Next, add the root vegetables and the tomato puree, and let it cook for a few minutes.

Sprinkle the vegetables with paprika powder, add a pinch of sugar to help them caramelize, then deglaze with red wine and let it reduce by about half.

Pour the mixture with the beef broth and incorporate the rosemary sprig, finely chopped parsley, bay leaf, and a mixture of garlic and cumin.

Add the cooked meat, bring to a boil, and season with pepper and a little lemon zest.

Simmer the traditional Viennese “matrosenfleisch” with the lid closed for about an hour, until the meat is cooked and tender.

Just before the end of the resting period, finely chop the parsley leaves.

Remove the cooked and tender Viennese beef from the heat, and discard the rosemary sprig and bay leaf.

Next, season with salt, pepper, Herbes de Provence, fresh parsley, fresh thyme, lemon juice, and, if needed, caramelize them.

Combine the crème fraîche and, if necessary, thicken the sauce by mixing it with powdered butter to achieve a smooth consistency.

Reheat the traditional Viennese “Matrosenfleisch” again, and adjust the seasoning as needed.