Braised Bat From Organic Pastured Beef

For the braised bat of organic pasture-raised beef, pound the meat a little, season with salt and pepper and coat with mustard. Heat oil in a pan and sear on both sides and lift out.

Cut the onion and bacon into strips and fry in the drippings, deglaze with white wine and boil down. Stir in a little water and the soup seasoning, finely chop the capers and add to the sauce with the bay leaf.

Add the meat and simmer covered for about 1 hour until tender. Cut the root vegetables into strips. Stir the cream with a little flour until smooth.

When the meat is tender, lift it out and stir the cream into the sauce. Add the vegetable strips, put the meat back in and continue to steam until the vegetables are cooked al dente. Serve on warmed plates!

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