Braised Meat in Red Wine Soy Sauce

For the braised meat in red wine soy sauce, peel and chop the onions and garlic cloves. Wash the leeks and cut them into small pieces. Peel and chop the carrots and celery root.

Pat the meat dry. Heat oil in a pan and sear the meat briefly on all sides at high temperature. Then remove the meat from the pan and set aside.

Add the vegetables to the pan and sauté in the drippings for about 5 minutes. Add the meat again and season with pepper. Sprinkle everything with 2 tablespoons of flour and sauté briefly.

Deglaze with red wine, add soy sauce and 1 l water. Stir in bay leaves and apricot jam and bring to a boil. Put lid on and simmer gently for about 2 hours.

Meanwhile, cook the pasta according to package instructions in enough salted water until al dente. Finally, season the stewed meat with salt, pepper and soy sauce if desired.

Wash and chop the parsley. Drain the pasta and divide onto warmed plates. Pour the braised meat in red wine soy sauce over it and sprinkle with chopped parsley before serving.

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