Ingredients: 1 kg of boneless beef, 2-3 bay leaves, 10 peppercorns, 10 grains of allspice, 10 juniper seeds, 2 onions, 200 ml of cream, vinegar, salt, 2-3 teaspoons of oil.
Preparation; in a pot (preferably stone) prepare the pickle with 2 proc, vinegar and bay leaves, pepper, allspice and juniper boiled in a little water. Peel the onion, cut into slices and add to the pickle. Wash the meat and put it in the pot with the pickle. It must be completely covered. Put the pot on 2-3 days to the fridge. Meanwhile, turn the meat in the marinade 2 times. Take the meat out of the pot, dry it. Heat the oil in a saucepan. Rub the beef well with salt and brown it in oil evenly on all sides. Add a little water and keep cooking the meat, covered, simmer, for one and a half to two hours. The cooking time depends on the type of meat. During cooking, turn the meat over and add water if necessary. When the meat is tender, Spread the cream with a little sauce and pour it into the pan. Cut the meat into slices. Serve with potatoes or groats and red cabbage salad.
